Friday, April 9, 2010
Welcome Home, Bette and Dale
On my way back into town this morning I noticed with excitement that Sag Harbor Village's own organic farm stand was open for business. I didn't see Bette or Dale (it was raining; no, it was pouring) when I bought my spinach and scallions, so I'll say hello now, online. Here is what I made with your lovely spinach and scallions:
Boiled Arborio Rice with Spinach and Mozzarella
Serves 4 as a side dish (you can double the recipe for a vegetarian main course)
Arborio rice can be boiled like pasta, if you'd rather not spend the energy stirring risotto. Save the leftovers and tomorrow you can form the rice into patties, coat with egg and bread crumbs, and pan fry for lunch.
1 1/2 cups Arborio rice
2 tablespoons unsalted butter
4 scallions, white and light green parts
12 ounces (one bag) baby spinach from Bette and Dale's, stemmed, washed, and chopped
3 scallions, white and light green parts
6 ounces (one and a half little balls from Cavaniola's) fresh mozzarella, shredded
1/3 cup grated Parmesan cheese
1. Bring a large pot of water to boil. Add the rice and a tablespoon of salt and cook, stirring occasionally, until tender, 15 to 17 minutes.
2. While the rice is boiling, melt the butter in a medium saucepan over medium-high heat. Add the scallions and cook until softened, 2 to 3 minutes. Stir in the spinach and 1/2 teaspoon salt and cook, stirring occasionally, until wilted.
3. Drain the rice and place it in a large bowl. Add the mozzarella, Parmesan, and spinach mixture, tossing until the mozzarella is melted and the ingredients are well-combined. Serve immediately.