italian recipe spring vegetable

809 – Spring Vegetable Risotto

1 oz olive oil
1 oz minced garlic
1 oz minced onion
2 oz butter
1 cup arborio rice
1.5 – 2 quarts chicken stock, hot
2 oz asparagus, trimmed, peeled, and blanched
1/2 oz baby arugula
1 oz shitake mushrooms, stems removed and sliced
2 tablespoons grated parmesan cheese
Salt and pepper to taste

1. Add half of olive oil to heavy bottom pan and sauté mushrooms for about 2 minutes – reserve in bowl for later use
2. Add remaining olive oil and 1 tablespoon of butter to pan and sweat onions and garlic until softened and translucent
3. Add the rice and stir over medium heat until toasted aroma rises, about 1 minute
4. Add 1/3 of the hot stock to the pan and stir until rice absorbs stock
5. Repeat, adding the remaining stock in portions. Allow stock to be absorbed before adding the next portion. Cook until rice is just tender and reaches a creamy consistency. Should take about 20 minutes
6. Add parmesan and reserved asparagus, mushrooms, and argula
7. Stir in remaining butter and season to taste

italian pasta recipe vegetable

710 – Citrus & Rosemary Marinated Asparagus Risotto

Citrus & Rosemary Marinated Asparagus Risotto

1 Cup Arborio Rice
1 Bunch Asparagus
4 Tbl. Rosemary
1 Tbl. Thyme
3-4 Cloves Garlic
5+ Cups Chicken Stock
1 Cup White Wine
¼ Cup White Wine Vinegar
1 Lime
1 Orange
2 Tbl. Parmesan
2 Tbl. Butter
Salt & Pepper

Zest both the lime and orange and mince half of the rosemary. In a small mixing bowl add juice from the lime and orange, vinegar, salt and pepper, zest, rosemary and asparagus. Let this marinate for at least 30 minutes. In a large sauce pan or small stock pot, add the butter, garlic, and add the rice to the pan and coat with the oil. Deglaze pan with the white wine. Add the remaining rosemary and thyme and start adding chicken stock. Start with enough to cover the rice and let that reduce, then add more chicken stock, cooking down until the risotto is close to done. At about 15 minutes in, add the asparagus. As the risotto finishes it should be al dente and creamy. Stir in the parmesan and serve.

Basil Marinated Tomatoes & Penne Pasta

8 Roma or Vine Ripened Tomatoes
1 Cup BR Kohn White Balsamic or Chardonnay vinegar
1 oz. Basil
¼ Cup Grapeseed Oil
4 Cloves Garlic
Penne Pasta
½ Lb. Apple Wood Smoked Bacon

Pre cook the pasta and cool. In a small mixing bowl add the vinegar. Dice the tomatoes and add them to the bowl. Thin slice the basil and toss with the tomatoes and vinegar. Add a little salt and pepper and set aside for 2-3 hours, tossing periodically to keep all the tomatoes mixed with the vinegar. In a large sauté pan, add diced bacon and render the fat. Remove the bacon and dice. Set aside for later. Remove all the bacon fat except for 1 Tablespoon. Add the minced garlic to the pan and roast for a couple of minutes. Add tomatoes, grape seed oil and cook over high heat for 2-3 minutes. Taste for salt and pepper. Add ¾ of the diced bacon back to the pan and toss with the pasta. Garnish with the remaining diced bacon.

Alyn Abrams

beef dinner italian recipe

634 – Steak Florentine (Bistecca Alla Fiorentino)

Steak Florentine (Bistecca Alla Fiorentino)


3-4 Lb. Flank Steak (Rib Eye works well too)
2 large lemons
1 large head of garlic
1/2c extra virgin olive oil
2T sea salt
1/2c chopped fresh Italian (flat leaf) parsley
1t black pepper

Coat steak with black pepper evenly. Grill flank steak on grill or grill pan to preferred temperature.
Add olive oil to small sauté pan with flame on low (never allow the oil to get to sizzle) It should be very warm not hot. Add 10-15 peeled garlic cloves that have been quartered to the olive oil. Let the garlic cook on very low until soft for about 20 minutes: never allow the garlic to brown, it should just sit in the oil and melt to a soft and sweet roasted garlic.
Slice 1/2 of a lemon into thin slices (set aside for garnish). Cut remaining lemon in 1/2.
Slice the steak on the bias into thin slices. Squeeze ½ of a lemon over the sliced steak.
Squeeze the other ½ lemon into the olive oil mixture, add the parsley.
Spoon the garlic, olive oil, parsley, lemon mixture generously over the steak. Garnish platter with lemon slices and serve immediately. Serves 4.

Risotto with Mushrooms (Risotto Milanese)


1c Arborio Rice
6T Extra Virgin Olive Oil
2 cloves garlic, minced
1 small Vidalia onion, diced
2c sliced mushrooms (button, shiitake, etc)
1c white wine
3c chicken stock
1c parmesan cheese (Parmegiano Reggiano is the best for this)
2T butter, softened

In a large pot over medium heat add 2T of the olive oil and sauté the onion and garlic until translucent; put aside in a bowl.
In same pot add 2T olive oil and sauté mushrooms until tender and brown—salt the mushrooms to extract the juices with about 1t of salt. Put aside in the bowl with onion and garlic
In same pot add 2T olive oil over medium heat and add Arborio rice- toast for one minute, stirring constantly.
Add onions, garlic and mushrooms to the rice, and stir for one minute.
Add the white wine and stir constantly until it is absorbed. Begin adding the chicken stock by the half cup, stir constantly until stock is absorbed and repeat until all stock is used and rice reaches al dente (soft but a little bite to the rice). If your rice is not cooked at the point where stock is all absorbed add water by the half cup until your rice reaches al dente.
Turn off heat and add parmesan and butter. Stir and combine.
Serve hot and immediately. Serves 4.

Variations to add to the risotto include sautéed shrimp, butternut squash, Italian sausage or prosciutto

Ed McMullin