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Menu Plan for Winter I: Week 1, Sunday

Beef and Spinach Risotto
Fresh Fruit

Cooking time:  30 minutes for menu      Cooking schedule: see below for instructions

      This is one on the few times in winter that I use fresh, 'store-bought' tomatoes. Get the nicest ones you can find... within reason.  They're cooked so, really, any will work. This should finish the spinach.

Beef and Spinach Risotto

Total time: 30 minutes 
    This is slightly different in that it uses beef broth and ground beef - making it not only quick but economical.  

 Ingredients:

• 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
• 1/2 cup (4oz, 120ml) dry, white wine
• 2 1/4 cups (18oz, 540ml) beef broth
• 1/2 medium leek
• 1 tbs olive oil
• 1/2 cup Parmesan cheese - freshly grated  (about 2oz, 60gr)
• Condimenti
• 1/2 medium leek
• 6oz (180gr) ground beef (mince)
• 4oz (120gr) spinach
• 2 tomatoes
• 2 tsp olive oil

 Instructions:

• Heat beef broth and keep hot over low heat. 
• Trim, rinse leek.  Thinly slice leek, including light green part.
• In medium saucepan heat oil over medium heat.  Add leek and sauté until transparent.
• Add rice and sauté stirring, for 2 - 3 minutes until rice has white center.
• Add wine and stir.
• Start condimenti.
• When wine is almost absorbed add a 1/3 cup of broth, stir. 
• When broth is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
• Before the last 1/3 cup taste a few kernels of rice.  They should be just 'al dente' - slightly resistant to the tooth but fully cooked.  If more broth is needed add it 1/6 cup at a time and waiting until almost completely absorbed.
• At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold its shape on a plate.
• Stir in the Parmesan and condimenti, pour into a bowl or risotto platter and serve immediately.
• It will continue to absorb liquid and the leftovers (if any) will be very stiff. 
• Condimenti
• Heat oil in medium skillet over medium heat. Add leek and sauté until tender.
• Add beef and sauté until browned and cooked through.
• Roughly chop tomatoes and add to beef along with the spinach.
• Reduce heat, cover and let cook for 5 - 10 minutes. Keep warm until needed.

Note:  It is not necessary to stir constantly, just often and somewhat vigorously.

Fresh Fruit

Something seasonal - Mandarin oranges, perhaps?

Cooking Schedule: 30 minutes for menu Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives 2 medium saucepans, medium skillet with lid Heat stock Thinly slice leek, sauté 1/2 Add rice to leek, sauté Add wine to rice, stir Tend to spinach if needed Stir rice Sauté 1/2 leek in skillet Add stock to rice, stir Chop tomatoes

Add beef to leek, sauté Stir rice Mind the beef Add stock to rice, stir Add tomatoes, spinach to beef, cover, cook Stir rice Add stock to rice, stir Grate Parmesan Add stock to rice stir Repeat stirring, adding stock until rice is done Add condimenti, Parmesan, stir Spoon into serving dish Serve..    Don't forget the fruit!

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By Katie Zeller

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