Gino's
Vegetable Risotto
Risoot con le verdure di gino |
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Recipe Ingredients:
- Olive
Oil
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1 medium onion, diced
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2 cloves garlic, sliced
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3 stalks celery, coarsely
chopped
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2 large carrots, peeled
and diced
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1/2 pound spinach or Swiss
chard, thoroughly washed
and coarsely chopped
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1 small bunch Italian
parsley, coarsely chopped
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Salt
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Crushed red pepper
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1 1/2 cups Italian Rice
Hot water
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1 tablespoon shredded
basil leaves
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Classic
Italian Jewish Cooking |
In a medium pot place 2 tablespoons oil with
the onions and
sauté for 1 minute. Add the garlic, celery,,
carrots, and spinach
or Swiss chard and sauté, stirring
frequently, 6 to 7 minutes
Add half the parsley, 1 teaspoon salt, 1/8
teaspoon red pepper,
2 tablespoons oil, and the rice and stir.
After 1 minute add 1/2 cup
of boiling water and lower the hear. Cook
gently, stirring occasionally,
and keep on adding water, 1/2 cup at a time,
until the
rice is halfway done, about 10 minutes.
Taste for salt and pepper
and correct if necessary. Add the basil and
remaining parsley,
and finish cooking, keeping the rice al
dente and moist.
Serve hot or, in summer, at room temperature
Serves 4 to 6 |
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Cooking Tips: |
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