Name: Eight-Herb Risotto
Ingredients: Extra virgin olive oil; 1 Clove garlic; 7 oz Non-stick rice; 1 c White wine; 4 Peeled tomatoes; chopped; Salt; 1 Pat of butter; 4 tb Parmigiano Reggiano; 3 tb Cream; 6 Basil leaves; 4 Sage leaves; 1 Tuft of parsley; Few needles of fresh rosemary; 1 pn Thyme; 1 Tuft of chives; 3 Fresh dill sprigs

That hundreds have missed their way, and stumbled against a pulpit is sorrowfully evident from the fruitless ministries and decaying churches which surround us. It is a fearful calamity to a man to miss his calling, and to the church upon whom he imposes himself his mistake involves an affliction of the most grievous kind…(if anyone) could be content to be a newspaper editor, or a grocer, or a farmer, or a doctor, or a lawyer, or a senator, or a king, in the name of heaven and earth let him go his way; he is not the man in whom dwells the Spirit of God in its fullness, for a man so filled with God would utterly weary of any pursuit but that for which his inmost soul pants. If on the other hand, you can say that for all the wealth of both the Indies you could not and dare not espouse any other calling so as to be put aside from preaching the gospel of Jesus Christ, then, depend upon it, if other things be equally satisfactory, you have the signs of this apostleship. We must feel that woe is unto us if we preach not the gospel; the Word of God must be unto us as fire in our bones, otherwise, if we undertake the ministry, we shall be unhappy in it, shall be unable to bear the self-denials incident to it, and shall be of little service to those among whom we minister.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Italian	Rice	4	Servings

INGREDIENTS

		Extra virgin olive oil
1		Clove garlic
7	oz	Non-stick rice
1	c	White wine
4		Peeled tomatoes; chopped
		Salt
1		Pat of butter
4	tb	Parmigiano Reggiano
3	tb	Cream
6		Basil leaves
4		Sage leaves
1		Tuft of parsley
		Few needles of fresh rosemary
1	pn	Thyme
1		Tuft of chives
3		Fresh dill sprigs

INSTRUCTIONS

HERBS
From: Pat Gold <plgold@ix.netcom.com>
Date: Fri, 12 Jul 1996 18:11:57 -0700
I came across a magazine called "La Cocina Italiana" today ... I think this
is issue # 2. At any rate there were 3 recipes in an article called Kosher
(In Accordance with the Jewish Dietary Laws) and although I haven't tried
them they sounded interesting enough to post to the list. "Italian Kosher
With Peevy Steller".
1.  Chop the herbs finely and lightly fry them in a small amount of olive
oil, with the garlic.
2.  Meanwhile cook the chopped tomatoes in salt water.
3.  Take out the garlic and add the rice, saute briefly and add a cup of
white wine.
4.  When the liquid evaporates, add the chopped tomatoes.
5.  Add a pat of butter, abundant parmigiano and a few spoonfuls of cream
at the end.
JEWISH-FOOD digest 254
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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