eight-herb risotto
- Categories
- Rice
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| Extra virgin olive oil | |
| 1 | Clove garlic |
| 7 ounces | Non-stick rice |
| 1 cup | White wine |
| 4 | Peeled tomatoes; chopped |
| Salt | |
| 1 | Pat of butter |
| 4 tablespoons | Parmigiano Reggiano |
| 3 tablespoons | Cream |
| 6 | Basil leaves |
| 4 | Sage leaves |
| 1 | Tuft of parsley |
| Few needles of fresh rosemary | |
| 1 pinch | Thyme |
| 1 | Tuft of chives |
| 3 | Fresh dill sprigs |
HERBS
From: Pat Gold <plgold@...>
Date: Fri, 12 Jul 1996 18:11:57 -0700 I came across a magazine called "La Cocina Italiana" today ... I think this is issue # 2. At any rate there were 3 recipes in an article called Kosher (In Accordance with the Jewish Dietary Laws) and although I haven't tried them they sounded interesting enough to post to the list. "Italian Kosher With Peevy Steller".
1. Chop the herbs finely and lightly fry them in a small amount of olive oil, with the garlic.
2. Meanwhile cook the chopped tomatoes in salt water.
3. Take out the garlic and add the rice, saute briefly and add a cup of white wine.
4. When the liquid evaporates, add the chopped tomatoes.
5. Add a pat of butter, abundant parmigiano and a few spoonfuls of cream at the end.
JEWISH-FOOD digest 254
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .
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