Al Verde Sauce and Microwave Risotto

A couple of weeks ago I requested that you share your favorite recipes with us. Many thanks, and keep them coming!

Dear Kyle:
Months ago I sent you my recipe for artichoke pesto. Here are two other recipes that my friends and family keep requesting. The Al Verde sauce is a summer staple at my house. And the Microwave Risotto is a fall favorite. Share them as you wish.
Ann Sheehy

Al Verde Sauce

• 3 cups packed basil leaves
• 3 cups packed Italian flat leaf parsley
• 1 bunch (1 1/2 bunches, if small) scallions, cut into pieces
• 5 cloves garlic
• Juice and zest of 1 lemon (or juice and zest of 1/2 lemon and 1/2 orange)
• 11 oz bottle salad olives, drained
• 3 oz bottle capers, drained
• 1 cup grated Parmesan cheese
• Hefty dash of red pepper flakes
• Extra virgin olive oil

With the motor running in the food processor, drop in the garlic, green onion, & lemon peel. Process until well minced. Stop and scrape down the sides. Add as much basil and parsley as will fit. Process until creamy. Scrape down the sides. Process the rest. Add the olives, capers, lemon juice, hot pepper flakes, and cheese. Process likewise. With motor running, add enough olive oil to make a liquid consistency. You should get about 3 cups.

1 cup coats 1 pound of pasta.

I like to use linguine snapped in half before cooking. Serve at room temperature or hot. Garnish with halved cherry tomatoes, if desired.

Notes: Refrigerate leftovers, but don't serve cold; nuke to room temperature or hot. Put rest of sauce in 1-cup containers and freeze. Unfrozen sauce keeps a month in the refrigerator. The original recipe called for anchovies, but I found it a bit too salty. I've put some of this in bread machine bread for a super tasting loaf.

Microwave Risotto

• 2 cups chicken or vegetable broth
• 2 tablespoons butter
• 1 small onion, minced
• 1 cup Arborio rice
• 1 pinch saffron
• 1 cup water
• 1/3 cup white wine
• 1/3 cup Parmesan cheese -- the real stuff!

Measure all ingredients into little bowls or whatever before you start to cook. Add the onion and butter to a 4-cup microwave-safe casserole with cover. Microwave covered, on high for 3 minutes. Remove cover and continue cooking uncovered. Add wine, rice and saffron. Stir and cook 2 minutes on high. Add 1 cup broth, stir and cook on high 5 minutes. Stir in remaining broth and cook on high for 10 minutes stirring half way through. Stir in 1 cup water. Cook on high 9 minutes, stirring midway. Add Parmesan and stir. Taste for seasoning. Serve immediately. Serves 4.

A printer-friendly version of this recipe.
Making Risotto & other risotti
Classic Italian Recipes

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