We’ve had a slight chill in the air this week. As you might be able to tell from my last post, I’m thinking about fall. I’ve really been trying to go through my collection of cookbooks, as I have collected such a wonderful assortment over the years. This one is no exception. It’s written by Henry Hill, the notorious mobster that the film “Goodfellas” is based off of. Now, let me just say what a great “food movie” Goodfellas is. The razor thin garlic? The cannoli incident? So many good scenes. But, I digress. You get me talking about any classic mafia movie, and I could go on for days!

There are so many great recipes in this book, I diddn’t even know where to begin. After much deliberation, I decided on this wonderful minestrone. It was delicious, and a relatively easy. It wasn’t super quick as far as cooking time goes – at 2 hours. But, for me, as a general rule of thumb – a good soup can’t come together quickly. Just the way it is folks!

I like to pre-cook my pasta first. I find that it doesn’t get quite as overcooked in the leftovers that way. I used elbow macaroni in this batch – but feel free to use whatever you like or have handy. This is really a “clean your fridge” out kind of meal. Lots of room for additions and substitutions. I kind of felt like maybe it would benefit for corn? Or some canelli beans perhaps? I was out of Parmesan cheese (I know! I know!), but I’d definitely top the soup with some before serving. Or, if you happen to have a rind laying around in the refrigerator or freezer, feel free to toss that into the mix as well. Just make sure you remove it before dishing it up!

Serve with a nice green salad and some crusty bread. Perfect for the cool fall evenings we have ahead of us!

Minestrone

3 tbsp olive oil

1/4 lb bacon or pancetta, diced

1 large onion, peeled and coarsley chopped

2 medium carrots, peeled and diced

2 stalks celery, diced

1 leek, white and green parts, sliced

1 28 oz can whole tomatoes and juice

2 10.5 oz cans beef broth

2 cups water

large handful green beans

1/2 pound cabbage, sliced and cut into 2-inch pieces

2 medium potatoes, peeled and diced

2 small zucchinis, diced

1 cup pasta, cooked according to package directions

1/2 fresh parsley, chopped

1 tsp dried basil

1 bay leaf

salt and pepper

Parmesan cheese for garnish (optional)

Heat oil in a large pot. Add bacon or pancetta and cook, stirring, over medium heat 5-8 minutes (do not brown). Add carrots, celery, and leek and cook 5 minutes, or until all vegetables are soft. Crush or quarter the tomatoes. Add tomatoes and juice, broth, and water to the pot and stir well. Bring to a boil, then lower heat to a simmer. Snap off ends of green beans, break into approximately 2-inch pieces and add to pot. Add the cabbage, potatoes, zucchini, parsley, and dried herbs. Season to taste with salt and pepper. Bring to a boil, cover, then reduce to a simmer and cook for 1 hour. After 1 hour, taste for seasonings  and cook for 1 more. After the second hour, add the cooked pasta and stir. Remove bay leaf and Parmesan rind if using.

Source:  adapted from The Wiseguy Cookbook by Henry Hill

I have a confession: I was a risotto virgin. I know, I know… How could call myself a “foodie”, and not yet experienced a delicious masterpiece like risotto? Alas, I have now found it, and plan to keep it in my repertoire for a long time to come. It was ridiculously easy; not only to cook, but also to clean up as it is a “one dish meal”.  I can easily see it becoming a “go to” meal for those nights when I just don’t feel like cooking anything. You can pretty much throw anything in there with equally delicious results. A great way to clean out the refrigerator at the end of the week!

I was concerned that this dish would need a protein to go with it. So, I served it with seared scallops. Now, the scallops were delicious, don’t get me wrong. I made a balsamic reduction in the pan that I seared them in, and drizzled that over the whole mess. It definitely added an extra oomph, or “kicked it up a notch” if you will. But, both my husband and myself agreed that it could certainly stand on it’s own as a satisfying dinner – sans meat.

So, if you haven’t tried making risotto at home yet – do yourself a favor, and please do. I kick myself for waiting as long as I did!

Risotto Primavera

3-31/2 cups chicken stock

2 tbsp olive oil

1 onion, diced

6 cremini mushrooms, sliced

1 1/4 cups Arborio rice

1/2 cup dry white wine (I used  Chardonnay)

1 red bell pepper, seeded and cut into 1/4 inch  strips

1 yellow squash, quartered and cut into 1/2 inch pieces

1/2 lb asparagus, top 2 inches cut into diagonal 1/2 inch pieces (freeze bottoms to save for vegetable stock)

1/2 cup grated Parmesan cheese

Kosher salt and fresh ground pepper

Pour the stock into a saucepan and bring to a boil. Reduce the heat to achieve a gentle simmer, and maintain over low heat.

In a large, heavy saucepan over medium-low heat, warm the olive oil. Add the onion and mushrooms and saute, stirring occasionally, until softened, about 3 minutes. Add the rice and stir to coat with the oil. Add the wine and cook, stirring often, until most of the liquid has been absorbed, about 3 minutes.

Reduce the heat to low and add the bell pepper and 1 cup of the hot stock. Cook, stirring often, until most of the stock is absorbed, about 5 minutes. Add the squash and asparagus and another 1 cup of the hot stock and simmer, stirring often, until most of it has been absorbed. Add another 1 cup of the hot stock and simmer, stirring occasionally, until it has been absorbed and the risotto has a creamy consistency, about 20 minutes. Taste the rice; if it is hard in the center, add the remaining 1/2 cup stock and simmer, stirring, until absorbed and the grains are tender but slightly al dente.

Stir in the Parmesan and season to taste with salt and pepper. Serve at once.

Adapted from: Williams-Sonoma Italian Favorites