These after-5 recipes pair well with wine(3)
3. Meanwhile, toss spinach and arugula with remaining 4 tablespoons olive oil in a large bowl. Season to taste with pepper. Add warm mushroom mixture and pancetta to the greens, and toss until well blended. Serve at once.
Comments
Taste: 5; prep: 4. Prepare in 20 minutes. The woodsy flavors combine for an explosive, yet perfectly balanced taste.
Nutrition
516 calories; 35.5 g fat; 300 mg sodium; 48.6 g carbs; 8.1 g fiber; 10.8 g protein
Risotto with Broccoli Rabe
Serves 4
Wine: Chardonnay
6 to 7 cups chicken broth
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped shallots
3 cloves garlic, thinly sliced
2 cups Arborio rice
1 bunch or 1 pound broccoli rabe (tough stems discarded), chopped into 1-inch pieces
1/2 cup finely chopped parsley
3 tablespoons freshly grated Parmesan cheese, plus more for serving
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
1. In a large saucepan, bring the broth to a boil over high heat. Reduce to maintain a simmer. Meanwhile, heat the butter and oil in a skillet over medium heat. Add the shallots and garlic, and sweat for about 5 minutes, until soft. Add the rice, and stir with a wooden spoon until the rice is well coated with butter and oil.
2. Slowly add the simmering broth to the rice a ladleful at a time. Stir constantly to prevent the rice from sticking. As soon as each ladle of broth is absorbed by the rice, add the next. The entire process will take 15-20 minutes and the rice should be tender, but firm.
3. Add the broccoli rabe, parsley, 3 tablespoons of Parmesan cheese and lemon juice. Stir for about 5 minutes, testing to taste for doneness. The broccoli rabe will be crisp-tender. Season to taste with salt and pepper, and serve immediately with Parmesan cheese.
Comments
Taste: 5; prep: 3. Prepare in 40 minutes. Broccoli rabe, a.k.a. rapini, is a southern Italian favorite grown for its bitter green leaves (perfect for risotto). I found it at Kroger and Meijer.
