Subject: Spinach Risotto
From: Unicorn (unicorn@indenial.com)
Date: Fri Jan 14 2000 - 06:58:00 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader David Schronce sent me this one today, and I decided to publish
it here before it's plastered all over the internet.
With the Holiday Season upon us it is important to understand how much
our parties are appreciated. Please use the listing below as
reference.
Gauging the level of your Christmas Party
Festivity Level 1: Your guests are chatting amiably with each other,
admiring your Christmas tree ornaments, singing carols around the
upright piano, sipping at their drinks and nibbling hors d'oeuvre.
Festivity Level 2: Your guests are talking loudly -- sometimes to each
other, and sometimes to nobody at all, rearranging your Christmas tree
ornaments, singing "I Gotta Be Me" around the upright piano, gulping
their drinks and wolfing down hors d'oeuvre.
Festivity Level 3: Your guests are arguing violently with inanimate
objects, singing "I can't get no satisfaction," gulping down other
peoples' drinks, wolfing down Christmas tree ornaments and placing
hors d'oeuvre in the upright piano to see what happens when the little
hammers strike.
Festivity Level 4: Your guests, hors d'oeuvre smeared all over their
naked bodies are performing a ritual dance around the burning
Christmas tree. The piano is missing.
You want to keep your party somewhere around level 3, unless you rent
your home and own firearms, in which case you can go to level 4. The
best way to get to level 3 is egg-nog.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I really feel guilty for not having published more risotto recipes in
the past. They are easy, healthful, and tasty. It is not necessary
to stir them constantly as many recipes would have you do, and as
leftovers they reheat reasonably well in the microwave or on the stove
top.
Spinach Risotto
2 Tbs (30 ml) olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1 - 10 oz (280 g) package frozen chopped
spinach, thawed and well drained
4 cups (1 L) canned or fresh chicken stock
2 cups (500 ml) uncooked rice (preferably
short-grained such as arborio rice)
Salt and freshly ground pepper to taste
1/2 cup (125 ml) grated Parmesan cheese
Chopped parsley for garnish
Heat 1 tablespoon (15 ml) of the oil in a large saucepan over moderate
heat and cook the onion and garlic until soft but not brown. Add the
spinach and about 1/2 cup (125 ml) of the chicken broth. Process this
mixture in and electric blender or food processor until smooth. Add
the remaining tablespoon (15 ml) of oil to the pan and cook the rice,
stirring it for 2 minutes until all the grains are well coated. Add
the spinach mixture and the remaining chicken broth and bring to a
boil. Reduce the heat to a simmer and cook covered for 15 to 20
minutes, stirring occasionally, until almost all the liquid is
absorbed and the rice is tender. Add a little water if necessary to
make a creamy consistency; the rice should not be dry. Season with
salt and pepper and stir in the grated Parmesan just before serving.
Top with chopped parsley. Serves 4 to 6.
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