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Featured Cookbook
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Book Description
This exciting cookbook features recipes from Rosie O'Donnell, David Cassidy, Susan Anton, Phyllis McGuire, Mayor Oscar Goodman and others; and from Las Vegas Hotel Chefs: Wolfgang Puck (Spago), James Perrillo (Caesars Palace), Jean-Louis Palladin (Rio Hotel), Stanton Ho (Las Vegas Hilton) and others. In addition to the 225+ tested recipes
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Las Vegas Glitter to Gourmet
Authors: Junior League of Las Vegas
Date: January 2001
ISBN: 0961410043
Publisher: Favorite Recipes Press
Hardcover
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Servings: 6
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2 cups chopped plum tomatoes
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3 tablespoons chopped fresh basil
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1 tablespoon olive oil
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1 teaspoon salt
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2 garlic cloves, minced
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8 cups (or less) chicken broth
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1 tablespoon olive oil
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1 medium onion, chopped
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2 cups arborio rice
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1/2 cup dry white wine
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2/3 cup shredded mozzarella cheese
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1/2 teaspoon freshly ground pepper
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1/3 cup grated Parmesan cheese
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Combine the tomatoes, basil, 1 tablespoon olive oil, salt and garlic in a bowl and mix well. Set aside. Bring the chicken broth to a boil in a saucepan. Remove from the heat and cover to keep warm.
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Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add the onion and saute for 3 minutes or until tender and translucent. Add the rice and cook for 1 minute or until a white dot is visible in the center of each grain, stirring constantly. Stir in the wine and cook for 1 minute or until almost absorbed, stirring constantly. Add 1 cup warm chicken broth and cook until the broth is absorbed, stirring constantly. Add 6 cups broth 1 cup at a time, cooking until the broth is absorbed before adding more and stirring constantly. When 6 cups of broth have been added, add the broth 1/2 cup at a time and test the rice. Rice should be tender but still firm when done. You may not need all 8 cups of broth. The total cooking time should be about 30 minutes.
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When the rice tests done, stir in the tomato mixture and cook for 2 minutes. Remove from the heat and stir in the mozzarella cheese and pepper. Top each serving with Parmesan cheese.
More From This Book:
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Melted Brie with Winter Fruit
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Fresh Tomato Risotto
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Cornish Game Hens with Amaretto Stuffing and Honey Glaze
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