Each week, this column offers recipes from Valley cookbooks. If your organization would like to have

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our features editor Barb Shaffer at 330-747-1471, ext. 1282, or email her at shaffer@vindy.com.

ANGELS OF EASTER SEALS’ “ANGELS AND FRIENDS FAVORITE RECIPES III”

Risotto Al Pomodoro E Carne

by Delaine DeChellis

114 ounce can whole plum tomatoes

2tablespoons olive oil

1tablespoon unsalted butter

2garlic cloves, minced

1onion, chopped

112 ounce filet mignon, thinly sliced

2cups Arborio rice

3/4cup red table wine

11/2cups beef stock, warmed

1/4teaspoon salt

1/4teaspoon black pepper

1/2cup water

1/2cup fresh grated Parmesan cheese

1tablespoon fresh parsley, chopped

1tablespoon fresh basil, chopped

Pour canned tomatoes in a bowl, and smash by hand, then set aside. Heat olive oil and butter in a large saute pan over high heat. Add garlic, and allow butter to brown. Add onion and stir 3 minutes. Add beef, reduce heat to simmer and cook until meat turns white, about 3 minutes. Stir in rice, increasing heat to medium, stirring constantly, until meat is brown. Add wine and beef stock. Cook until liquid is absorbed, about 10 minutes. Add smashed tomatoes and continue to stir. Season with salt and pepper as moisture is absorbed. Add water when risotto is almost finished, add cheese. Continue stirring for 2 minutes. Let risotto sit for 3 minutes, uncovered. Transfer to a serving bowl. Garnish with extra cheese, parsley and basil. Serves 4.

Tossed Salad with Pine Nuts

by Rose Mary Buchman

2heads Boston lettuce (torn)

1avocado, cubed

11/2cups fresh sliced mushrooms

1/4pound pine nuts

1/2cup walnut oil

1/2cup raspberry vinegar

Salt and pepper to taste

Heat 2 tablespoons of walnut oil and brown pine nuts until golden. Add remaining oil plus vinegar. Stir. Pour over salad. Mix and add salt and pepper to taste. Serve immediately.

HOW TO ORDER

The Angels of Easter Seals cookbook is sold at the Easter Seals Center, 299 Edwards St., Youngstown. For more local sites where the book can be purchased, visit www.mtc.easterseals.com or call 330-599-5500.