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The Chosen Chicken
Thanks New York Times,
Boston Globe, Cook's Magazine...
The Hot New
Stir Craze
ILENE SPECTOR SPECIAL TO THE JEWISH NEWS
R
idtasteIest after taste test,
Empire . Kosher chiclzens have
st"
je ehosen as "the be
time after time.
What better time
than Passover to try
the best tasting, all natural chicken
from Empire Kosher?
■ Antibiotic & Hormone Free ■ Free Roaming
■ Cold Water Processed for Purity & Healthfulness
■ Adheres to Strictest Standards of Kashrus & Qualit y
* Kosher for year round use including Passover
olftusail
7311 Free Consumer Hot Line: 1-800-367-4734 Web Site: lutp://www.empirekoshercom
© EKPI 1997
empire@acsworldnet
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*Based on 39 mo. closed-end lease w/approved credit, 10,000 mi. per yr. w/ 15 ,c per mile over. Lessee
responsible for excess wear and tear. To get total amount multiply pymt. + tax x term. Lessee has option
but is not obligated to purchase at price determined at inception.
ULOSSIMOINI See"0
On Telegraph Rd. at the
Tel-12 Mall, Southfield
810-354-3300 or Toll Free
1-800-354-5558
isotto is fast becoming the
hot new dish found in
countless restaurants and
cookbooks. Italian in origin,
this versatile rice dish is surpris-
ingly simple to prepare.
To achieve an authentic, clas-
sic risotto, choose the Italian-
grown Arborio rice. For proper
thickening, a highly glutinous
grain must be used; however, a
short grain or American Arborio
can be substituted.
The trick is in the stirring. Each
stir requires some time and at-
tention as liquids are added and
then absorbed. Your efforts are re-
warded with a creamy, flavorful
dish easily adapted to various eth-
nic cuisines.
By adding Asian, Middle East-
ern or tropical ingredients, you
can take this ordinary staple to
new taste heights from appetiz-
ers to desserts.
Risotto Rissoti, by Judith Bar-
rett (Macmillan Publishing), con-
tains more than 100 recipes. Her
recipes are creative and tempting,
offering short cut and low-fat tech-
niques.
Designed to please a variety of
palates, budgets and busy
lifestyles, this book features risot-
tos from simple to indulgent. An
interesting history along with sim-
ple instructions quickly will turn
you into an expert.
Buon risotto!
RISOTTO WITH CHICK
PEAS, SPINACH AND
RAISINS (DAIRY)
2 tablespoons olive oil
1/2 cup finely chopped onion
2 cloves garlic, finely chopped
2 cups Arborio rice
1/2 cup dry white wine
1/4 cup dark raisins
6 cups pareve broth of your
choice (chicken, vegetable or
beef), heated
2 cups packed fresh spinach
leaves, rinsed, stemmed, dried
and finely chopped
1 cup cooked chickpeas, drained
if canned
1/2 cup freshly grated romano (or
comparable) cheese
grated zest of 1/2 lemon, about 1
tablespoon
Heat the oil in a heavy 4-quart
pot over medium-high heat. Add
the onion and garlic and cook, stir-
ring, until the onion begins to soft-
en, 2 to 3 minutes. Be careful not
to brown it. Stir in the rice to coat
the grains with the oil and onion
mixture, and cook about 1 minute
longer. Add the wine and cook,
stirring, until it is mostly absorbed
by the rice. Add the raisins, begin
to add the broth, 1/2 cup at a time,
stirring well after each addition.
Wait until each addition is almost
completely absorbed before adding
the next 1/2 cup. Reserve 1/4 cup
to add at the end.
When the rice is tender but
firm, in about 20 minutes, turn off
the heat. Add the remaining 114
cup broth, spinach, chickpeas,
cheese, lemon zest and salt and
pepper to taste. Mix well to com-
bine with rice. Serve immediate-
ly. Makes 4 to 6 servings.
RISOTTO WITH SPINACH
AND SALMON (PAREVE)
1 tablespoon olive oil
2 tablespoons unsalted margarine
1/2 cup finely chopped onion
2 cups Arborio rice
U2 cup dry white wine
6 cups fish or pareve chicken
broth, heated
8 ounces salmon fillet, skinned,
cut into 1/2-inch pieces
1 10-ounce package frozen
chopped spinach, cooked
according to directions and
pureed
salt and freshly ground pepper
Heat the oil and 1 tablespoon
of the butter in a heavy 4-quart
pot over medium-high heat. Add
the onion and cook until the
onion begins to soften, 2 to 3
minutes. Be careful not to brown
it. Stir in the rice to coat the
grains with the oil and onion
mixture and cook about a
minute longer. Add the wine and
stir until it is mostly absorbed
by the rice. Add the broth, 1/2
cup at a time, stirring well after
each addition. Wait until each
addition is almost completely ab-
sorbed before adding the next
1/2 cup. Reserve 1/4 cup of broth
to add at the end. When the rice
is tender but firm, in about 20
minutes, stir in the salmon and
spinach, and cook about 1
minute longer. Turn off the heat.
Add the remaining 1/4 cup broth
and 1 tablespoon margarine, salt
and pepper to taste. Stir well to
combine. Serve immediately.
Makes 4 to 6 servings.
LOW-FAT PARSNIP AND
BUTTERNUT SQUASH
RISOTTO WITH HERBS
(DAIRY)
1 tablespoon olive oil
1/2 cup finely chopped onion
2 small parsnips, about 4 ounces
total, trimmed, peeled and
chopped
2 cups Arborio rice
1/2 cup dry white wine
6 cups defatted pareve chicken
broth, heated
1 cup shredded, peeled and
seeded butternut squash
2 tablespoons chopped mixed
fresh herbs such as basil, mint,
sage, chives and parsley or 2
teaspoons dried
2 tablespoons freshly grated
Parmesan cheese
salt and freshly ground pepper
STIR CRAZE page 118
K