Martin Katz's Risotto all'erbe

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Martin Katz's Risotto all'erbe

Book Description

This musically inspired cookbook contains over 200 timely new recipes--from renowned international performers, acclaimed chefs, and accomplished regional cooks--collected to honor the University Musical Society in Ann Arbor, Michigan. The recipes are both elegant and practical, with a wide range of styles, ingredients, and flavors

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Bravo! Recipes, Legends & Lore

Authors: University Musical Society

Date: September 1999

ISBN: 0967078709

Publisher: Univ Museum Pubns

Hardcover

ORDER/INFO

Martin Katz's Risotto all'erbe
Recipe from: Bravo! Recipes, Legends & Lore
by University Musical Society
Cookbook Heaven at Recipelink.com

Martin Katz recalls eating this simple and very tasty dish in Taormina, Sicily. A self-described "risotto freak," he says this is about the best risotto he has ever eaten.

Servings: 4

1/2 cup (1 stick) butter, softened
3 1/2 ounces herbed cream cheese such as boursin, softened
5 cups water
7 ounces fresh spinach
4 cups arugula
7 tablespoons heavy cream
1 cup finely chopped fresh basil
Salt and freshly ground pepper to taste
3 tablespoons vegetable oil
2 tablespoons (1/4 stick) butter
2 tablespoons finely chopped shallots or yellow onion
1 1/2 cups arborio rice

Combine 1/2 cup butter with the cream cheese in a large bowl. Mix well and set aside.
Bring the water to a boil in a large saucepan. Add the spinach and arugula and cook until almost tender. Drain well, reserving the cooking liquid.
Coarsely chop the spinach and arugula. Add to the cream cheese mixture and mix well.
Place the mixture in the saucepan and add the cream, reserved cooking liquid, basil, salt and pepper. Simmer over very low heat while preparing the rice.
To prepare the rice, heat the oil and 2 tablespoons butter in a saucepan over medium-high heat until the butter is melted.
Add the shallots and saute until translucent.
Add the rice, stirring until each grain is coated.
Add 1/2 cup of the simmering vegetable mixture and reduce the heat to medium. Cook until the rice has absorbed all the liquid, stirring constantly.
Add another 1/2 cup of the simmering vegetable mixture. Cook until the rice has absorbed the liquid, stirring constantly.
Add 1/4 cup of the simmering vegetable mixture. Cook until the rice has absorbed the liquid, stirring constantly.
Repeat the process with 1/4 cup of the vegetable mixture at a time until the rice cannot absorb any more liquid. The rice should be creamy but not runny.
Adjust the seasonings.

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