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January 18th, 2004

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12:05 am - Here's one for ya
Another yummy recipe...


Toss Italian greens like arugula and radicchio with a vinaigrette dressing and toasted walnuts for a fresh starter, and offer crunchy seeded breadsticks alongside this unusual risotto. Finish up with chocolate biscotti and espresso.
3 1/2 cups (about) canned vegetable broth
1 cup dry white wine
1 1/2 tablespoons olive oil (preferably extra-virgin)
1 cup arborio rice or medium-grain white rice
2 tablespoons chopped fresh sage or 2 teaspoons dried rubbed sage
1/3 cup crumbled Gorgonzola cheese (about 2 ounces)
1 ripe unpeeled red-skinned pear, halved, cored, diced
Bring vegetable broth and white wine to simmer in heavy small saucepan over medium heat. Reduce heat to low; keep mixture warm.
Heat oil in heavy medium saucepan over medium heat. Add rice and sauté until translucent, about 2 minutes. Add 1/2 cup broth mixture to rice. Stir until absorbed and add ½ cup more, etc. Mix in sage. Cook until rice is tender but still firm to bite and risotto is creamy, adding remaining broth mixture 1/4 cupful at a time if risotto is dry, about 5 minutes longer. Mix in Gorgonzola and pear. Cook until cheese melts and pear is heated through, about 1 minute. Season with salt and generous amount of pepper.
Serves 2. Can be doubled

(2 comments | Leave a comment)


Date:February 16th, 2010 07:56 am (UTC)


Baby, i cant teach u all kinds of real Italiano mangia. Its a molto bene, no provare! If you would enjoy an evening of good, rustic Italian cusine, guitar playing, singing, let me know. And oh, be sure to bring a girlfriend along!!
Date:February 16th, 2010 07:58 am (UTC)

Re: MamboItaliano1963

Waddya think, hottie?? Or are u just another "mormaon" type gal??
Here's one for ya - hungry munching whores

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