Recipe - Eight-Herb Risotto

Extra virgin olive oil
1 Clove garlic
7 ounce Nonstick rice
1 cup White wine
4 Peeled tomatoes; chopped
Salt
1 Pat of butter
4 tablespoon Parmigiano Reggiano
3 tablespoon Cream

HERBS
6 Basil leaves
4 Sage leaves
1 Tuft of parsley
Few needles of fresh
rosemary
1 pn Thyme
1 Tuft of chives
3 Fresh dill sprigs

From: Pat Gold plgold@ix.netcom.com

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.

JEWISHFOOD digest 254

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.