Quote by: Yotam Ottolenghi

I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly.


Share this:  

Author Bio


  • NameYotam Ottolenghi
  • DescriptionIsraeli-born chef, cookery writer and restaurant owner
  • Born1968
  • ProfessionCook; Author