Eight-herb risotto

Yield: 4 Servings

Measure Ingredient
\N \N Extra virgin olive oil
1 \N Clove garlic
7 ounces Non-stick rice
1 cup White wine
4 \N Peeled tomatoes; chopped
\N \N Salt
1 \N Pat of butter
4 tablespoons Parmigiano Reggiano
3 tablespoons Cream
6 \N Basil leaves
4 \N Sage leaves
1 \N Tuft of parsley
\N \N Few needles of fresh rosemary
1 pinch Thyme
1 \N Tuft of chives
3 \N 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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