Risotto With Smoked Trout
Time: 40 minutes
Ingredients:
2 tablespoons extra virgin olive oil
2/3 cup finely chopped onion
1/2 cup finely chopped fennel bulb
3 cloves garlic, minced
1 cup risotto rice, preferably Vialone Nano
1/2 cup dry white wine, preferably verdejo
About 4 cups warm chicken stock
Salt and freshly ground white pepper
1/2 pound boneless, skinless smoked trout, in small chunks
1 teaspoon grated lemon zest
1 tablespoon minced chervil.
Directions:
1. Heat oil in a heavy 3-quart saucepan. Add onion, fennel and garlic and sauté over low heat until soft. Stir in rice. Cook a few minutes. Add wine. Cook over medium heat, stirring, until most of the wine has been absorbed.
2. Add stock, 1/2 cup at a time, stirring, adding more as each portion is absorbed. After adding 1 1/2 cups, season with salt and pepper and fold in trout. Keep adding stock until rice is al dente but mixture is still creamy, about 17 minutes total.
3. Fold in lemon zest and chervil. Check seasoning and serve.
Yield: 4 servings.
Published: March 5, 2008
The New York Times
Easy Tomato Garlic Pasta Recipe
Ingredients:
* 3 tablespoons Olive oil plus more for boiling pasta
* 6 cloves Garlic more or less to taste; minced or pressed
* 1 can (14.5 oz) Diced tomatoes with Italian seasoning
* 6 ounces Dry spaghetti
* Salt and pepper to taste
* Asiago cheese or Parmesan cheese (optional)
Directions:
1. Boil salted water for pasta (add a little oil to the water).
2. Heat 3 tbs olive oil over medium heat, and add the garlic. Heat for about 1 minute, and then add the tomatoes. Heat over medium-low heat while the pasta cooks.
3. Once the pasta is done, drain, and toss with tomato mixture.
4. Garnish with Asiago or Parmesan cheese, and serve with a crusty bread and a salad.
via Group Recipes