Risotto with Spring Vegetables, Tomato, and Basil

1 med. or 2 small zucchini
5 C chicken broth
3 TB butter
2 TB veg oil
1/3 C. chopped onion
1/3 C. Carrot diced very fine
1/3 C celery diced very fine
salt
2 C arborio rice (you can get this at costco now)
1/2 C. frozen peas
1 ripe, firm, fresh tomato, skinned raw with a peeler, seeded and diced fine
1/3 C parmigiano-reggiano cheese
6 or more fresh basil leaves

1. Soak the zucchini in cold water, scrub them clean, and cut off both ends. Dice them very fine.
2. Bring the broth to a very slow, steady simmer on a burner near where you'll be cooking the risotto.
3. Put 2 TB of the butter, all the veg oil, and the chopped onion in a broad, sturdy pot, turn on the heat to medium high, and cook the onion until it becomes colored a fine golden brown.
4. Add the diced carrot and celery, and cook for about 5 minutes, stirring from time to time to coat them well. Add the diced zucchini, one or two pinches of salt, and cook for 8 minutes more, stirring occasionally.
5. Using a slotted spoon or skimmer, remove half the vegetables in the pot, and set aside. Turn on the heat to high. Add the rice, stirring quickly and thoroughly until the grains are coated well.
6. Add 1/2 C of broth and cook the rice a little at a time, gradually adding broth and stirring, turn the heat down to a simmer.
7. Cook the rice until it is tender, but firm to the bite (no mush or crunch), with barely enough liquid remaining to make the consistency somewhat runny (about 20 minutes). When the rice has cooked add the cooked vegetables you had set aside earlier, the diced tomato, and the thawed frozen peas. Off heat, add the remaining TB of butter, and all the grated parmesan, and stir thoroughly until the cheese melts and clings to the rice. Taste and correct for salt. Mix in the the shredded basil. Transfer to a platter and serve promptly.

This is Marcella Hazan's recipe

Risotto con Pomodoro e Basilico (Tomato and Basil)

3 or 3 1/2 C Chicken broth
4 TB unsalted butter
2 large garlic cloves, bruised
1 onion, chopped
1 ½ C fresh or canned drained tomatoes, peeled, seeded and chopped
1 ½ C Arborio, Carnaroli, or Vialone nano rice
4 TB freshly grated Parmesan
10 large fresh basil leaves, torn into very small pieces
Salt and freshly ground pepper, to taste
1 cup fresh mozzarella, diced (optional)


1. Gently heat the broth and keep it warm over a low heat.
2. Meanwhile, melt half the butter in a saucepan; add the garlic and onion, and sauté gently until softened, 4-5 minutes. Discard the garlic.
3. Stir in the tomatoes and simmer over medium-low heat until the sauce is thickened and aromatic about 20 minutes, stirring occasionally.
4. In a large skillet over medium heat, melt the remaining butter and add the rice. Sauté for 3-4 minutes, stirring constantly to coat the grains.
5. Heat the tomato sauce through and stir it into the rice. Reduce the heat to medium and simmer until the sauce is absorbed, stirring constantly.
6. Add a ladleful of the hot broth and stir frequently. When it has been almost completely absorbed, add another ladleful of hot broth and stir well. Continue adding the broth, a ladleful at a time, until the rice s tender but still slightly chewy, 20-25 minutes. It should be creamy but not mushy.
7. Remove the pan from the heat. Stir in the grated Parmesan and the basil. Taste for salt and add pepper. Mix in the mozzarella. Serve the finished risotto piping hot, passing additional Parmesan at the table.



Tips: Use San Marzano tomatoes
Buy Arborio rice, basil, san marzanno tomatoes and fresh Mozzarella at Pirate o’s in Draper

Zesty Oven Baked Fries

As good as fried and more healthy to boot!

2 large baking potatoes,peeled and cut into thin strips
1 tablespoon grated parmesan cheese
1 tablespoon oil
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon black pepper

Heat oven to 450°.
Spray a baking sheet with cooking spray.
Combine all dry ingredients and combine with potatoes, tossing to coat.
Drizzle with oil, tossing again to coat.
Arrange potatoes in a single layer on baking sheet and bake for 35 minutes or until golden brown.

Sesame Green Beans

Sesame Green Beans
Recipe courtesy Rachael Ray
Show:
30 Minute Meals
Episode:
Take-Out? Make In!


1 1/2 pounds green beans, washed and trimmed

1 tablespoon wok or vegetable oil, 1 turn of the pan in a slow stream

1 teaspoon dark sesame oil, several drops or a drizzle

1/2 teaspoon crushed red pepper flakes

2 tablespoons toasted sesame seeds (a handful)

Coarse salt

Steam green beans covered in 1/2-inch boiling water for 2 minutes. Transfer beans to a colander and run under cold water. Drain well. Heat a wok shaped skillet or large nonstick frying pan over high heat. Go once-around-the-pan with wok or vegetable oil, add several drops sesame oil, and crushed pepper flakes. The pan will smoke. Add beans and stir-fry for 2 minutes. Add sesame seeds and coarse salt and toss to coat beans evenly.

Broccoli and Bow Ties

Kosher salt 8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pignoli (pine) nuts
Freshly grated Parmesan, optional

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.
To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.

Rice and Peas

1 quart chicken stock (recommended: Kitchen Basics brand) available in paper box containers on soup aisle
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
1 rounded cup Arborio rice
Salt and pepper
1 cup frozen peas
1/2 cup grated Parmigiano-Reggiano or Romano cheese, a couple of handfuls


Place chicken stock in a small pot and warm over low heat.
Heat a medium sized skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and garlic. Saute garlic 1 minute, then add Arborio. Toast the Arborio rice 2 minutes, then ladle in 1/3 of the stock. Bring to a bubble. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, 22 minutes. Stir in peas and cheese and season with salt and pepper, to your taste. Serve immediately.

Fried Rice

Fried Rice

1 Tablespoon butter
1 Cup rice
1 Envelope Lipton Chicken Noodle Soup
2 ½ Cup Water
2-4 Eggs

In a large skillet, heat tablespoon of butter and sauté rice until brown. Combine soup mix and water and stir into rice. Cover and simmer 16-20 minutes, whenever the rice is tender and liquid is absorbed. Scramble the eggs while rice is cooking. Combine together. Add soy sauce 1 ½ Tablespoons or to your taste. (Peas, canned shrimp, etc can be added.)