“Simpler than a minestrone, yet satisfying in the same way, I’m always struck by the depth of flavor in this soup. It’s slightly acidic, and you can really taste the celery.”
Advance preparation: You can make this up to a day ahead, but the rice will continue to soften and absorb liquid. If you do make it ahead, add the rice when you reheat the soup, and then simmer until it’s cooked.
- extra virgin olive oil
- sugar
- water
- tomato paste
- dried oregano
- chopped fresh parsley
- Freshly grated Parmesan cheese for serving
“This rich-tasting risotto is decidedly pink (maybe it will be the key to getting your picky daughter to eat vegetables!). Use a full-bodied vegetable stock if you are vegetarian; otherwise use a well seasoned chicken or turkey stock.”
Variation: I often blanch greens when I get them home from the market so that they won’t wilt or rot in the refrigerator if I don’t get around to cooking them right away. If you do this, and want to use them for this risotto, chop the blanched greens and set aside. Add them to the risotto during the last few minutes of cooking, just to heat them through and amalgamate into the dish.
Advance preparation: The roasted beets will keep for 5 days in the refrigerator. You can get ahead on the risotto, cooking it just through Step 3, then spreading the rice out in the pan or on a baking sheet. Reheat and proceed with Step 4 shortly before serving.
- extra virgin olive oil
- finely chopped onion
- Arborio or Carnarolli rice
- Salt
- Freshly ground pepper
- finely chopped flat-leaf parsley
“Serve this hearty gratin as a main dish. It’s good hot or at room temperature.”
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Advance preparation: This can be made a day ahead and reheated. Or prepare the vegetables through step 1 a day ahead, and assemble the gratin the next day. It will keep for four or five days in the refrigerator.
- extra virgin olive oil
- fresh thyme leaves
- eggs
- breadcrumbs
- ground saffron OR
- fresh lime juice
- chicken broth
- dried oregano
- chopped onion
- uncooked rice
- olive oil
- ground tumeric
- bay leaf
- chopped tomatoes
- ground black pepper
- ribs celery
- vegetable oil
- long-grain rice
- chicken breast halves
- garlic
- ginger
- chicken broth
We used chicken broth instead, half a bag of mixed vegetables instead of the peas and put them in with the rice and tomatoes, and used Instant Brown Rice from Wegman’s. This was very good and made a healthy amount.
- salt
- olive oil
- cayenne pepper
- paprika
- saffron
- short-grain brown rice
- frozen peas
- low-sodium vegetable broth
“Here is a great recipe for a risotto made with mushrooms and Castello Banfi, San Angelo Pinot Grigio.”
Suggested wine pairing: San Angelo Pinot Grigio
- extra virgin olive oil
- unsalted butter
- hot chicken or beef stock or canned broth
- freshly ground black pepper
- sprinkle of parsley
Makes perfect rice everytime.
To minimize any loss of water through evaporation, cover the saucepan and use the water as soon as it reaches a boil. An 8-in ceramic baking dish and foil. To double the recipe, use 13 × 9-inch baking dish; the baking time need not be increased.
- unsalted butter or vegetable oil
- salt