The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [147]
4. Remove from heat. Stir in the butter, cheese, and arugula puree; season with salt and pepper. To serve, mound risotto in the center of shallow serving bowls, and sprinkle with additional cheese. Garnish with arugula flowers, if desired.
arugula puree
MAKES ½ CUP
This verdant puree can be tossed with pasta or drizzled over boiled potatoes just like pesto. It can be stored in an airtight container for up to 5 days in the refrigerator.
2¾ teaspoons coarse salt
1 bunch arugula (about 3½ ounces), stems removed
1/3 cup extra-virgin olive oil
1/8 teaspoon freshly ground pepper
1. Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil, and add 2½ teaspoons salt and the arugula. As soon as the water returns to a boil, remove from heat. Using a slotted spoon, transfer the arugula to the ice bath to stop the cooking. Working in batches, remove the arugula from the ice bath and place on paper towels to drain, squeezing out as much excess water as possible.
2. Transfer the arugula to the jar of a blender. Add the oil, remaining ¼ teaspoon salt, and the pepper; puree until smooth and thickened with a small amount of unincorporated oil on the surface. Before using, stir gently to combine.
farro salad with thinly sliced zucchini, pine nuts, and lemon zest
SERVES 8 TO 10
Farro is a type of hulled wheat that has been cultivated in Italy for centuries. Look for it at gourmet shops and health-food stores, where it is also sold as spelt. Other grains, such as barley or bulgur wheat, can also be used; cook them according to package instructions.
¾ pound farro
Coarse salt
1 small shallot, minced
Grated zest and juice of 1½ lemons
3 tablespoons extra-virgin olive oil
½ cup pine nuts
1 pound zucchini, ends trimmed
½ cup loosely packed fresh flat-leaf parsley leaves, roughly chopped
Freshly ground pepper
4 ounces Parmigiano-Reggiano cheese
1. Place the farro in a large saucepan, and add enough cold water to cover by about 3 inches. Bring to a boil over high heat; add salt, and stir once. Reduce heat to medium, and simmer until the farro is al dente, according to package instructions, 10 to 12 minutes. Drain, and let cool.
2. In a small bowl, combine the shallot with the lemon juice and salt; let stand 15 minutes. Meanwhile, in a small sauté pan, heat the oil over medium heat, and add the pine nuts. Cook, stirring, until they are lightly toasted, about 5 minutes. Remove from heat, and add the lemon zest.
3. Using a mandoline or sharp knife, slice the zucchini crosswise as thinly as possible; place in a large bowl. Add the farro, pine nut mixture, and parsley; stir to combine. Stir in shallot mixture; season with salt and pepper. Transfer to a large serving bowl.
4. Using a vegetable peeler, shave half the cheese over the salad; toss to combine. The salad can be stored up 6 hours in refrigerator, covered with plastic wrap. Just before serving, shave the remaining cheese on top.
crimson couscous
SERVES 2
To make this recipe in advance, dice the beet and prepare as directed in step 1, and refrigerate it in the liquid, covered, up to 1 day.
½ cup peeled, diced (¼ inch) beet (about 1 medium beet)
½ teaspoon coarse salt, plus more for seasoning
½ tablespoon unsalted butter
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
½ cup couscous
¼ cup dried apricots, cut into ¼-inch dice
2 tablespoons dried currants
1 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
Freshly ground pepper
1. Bring ¾ cup water, the diced beet, and the salt to a boil in a medium saucepan. Reduce heat; simmer the beet, covered, until tender, about 15 minutes. Reserve ½ cup cooking liquid; drain the beet. (If you have less than ½ cup liquid, add water to fill.)
2. Return the beet and liquid to the pan. Add the butter, coriander, and cumin; bring to a boil. Stir in the couscous;