I love book reviews in magazines, online journals and on Amazon. The idea that you can search for one book and find several similar books or see what others that bought your selection also bought is sometimes intriguing. Sometimes you can find a gem nestled into some of the duds that others tend to read. In some cases, some of the connections between books seem so tenuous, but sometimes they work.
On my way to Patricia Wells' new book on vegetables, I came across this little beauty by Viana La Place called My Italian Garden. It arrived for me at the library (see, amazon, book reviews, magazine reviews = library holds) and I love it.
Today, I made a green tomato risotto that at first didn't seem like it would work, the timing seemed strange including a brief 16 minute stirring for the arborio rice. As a risotto maker, I realized that this step would take longer and just went with it. After about 30 minutes the rice finally went from crunchy to creamy and the risotto was done.
TH gave it a thumbs up with reservations on when the tomatoes get added and if you could add smoked fish to it. I think she's reliving a dish she had in Leith years ago.
Without further ado, I give you Green Tomato Risotto adapted from La Place's My Italian Garden, 2007.
Serves 4 healthy appetites
3 tablespoons extra virgin olive oil1 garlic clove, finely chopped3 tablespoons finely chopped fresh flat leafed parsley1 1/2 lbs green tomatoes , thinly slicedsea salt1 1/2 cups arborio rice5 cups lightly salted water, veggie broth or chicken broth, brought to a simmer1 1/2 teaspoons unsalted butter1/2 cup almonds (lightly toasted) and finely chopped10 large fresh basil leaves, torn into fragments
freshly grated parmesan (optional)
freshly grated parmesan (optional)
In a medium, heavy bottomed pan (I used a le creuset), heat the olive oil. Add garlic and saute over medium low heat for 2 to 3 minutes. Add parsley and cook for another 4 minutes. Add tomatoes and salt to taste and stir well. Cook until tomatoes start to break apart, about 10 minutes.
Add rice and stir for several minutes to coat the grains with the tomato, oil and parsley concoction. Begin adding broth/water by the ladleful, stirring until each ladleful has been absorbed. Add the next ladleful and continue add broth and stir until all the broth is used up. The risotto is done when the arborio rice goes opaque and the mixture become creamy, about 30 minutes.
At this point, remove from heat, add butter and let it rest for a few minutes.
Before serving, stir in almonds and basil. Serve risotto in shallow pasta bowls, add parmesan if you wish.
I had oven dried some sweet cherry tomatoes. We added these to the second servings of the risotto, it was a nice contrast with the tang of the green tomatoes.
Buon Appetito.
nm
