* Risotto with Asparagus
* Five Bean Salad
* Bread of your choice

Risotto with Asparagus
Remi Restaurant, New York, New York

Makes 6 servings

  2 tablespoons olive oil
  2 cups arborio rice, or short, or medium-grain rice, rinsed and drained
  7 to 8 cups chicken broth, simmering *(or vegetable stock)
  2 cups chopped fresh asparagus
  1/4 cup grated Parmesan cheese

 1. In a large saucepan or stockpot, heat the olive oil over medium heat.
 Add the rice and stir to coat with the oil. Cook for 2 minutes, until the
 rice is opaque. Add the simmering chicken broth about 1/2 cup at a time.
 Simmer and stir constantly and let the rice absorb the broth before adding
 more. When about half the broth has been added (12 to 15 minutes), add the
 asparagus and stir. Continue adding broth. When the rice is soft, about 20
 to 30 minutes since you started adding the broth, it is ready to serve.

 2. Stir in the Parmesan cheese and serve immediately.

 * Not part of original recipe
 Copyright 1995 Acorn Associates, Ltd.

 Five Bean Salad
 La Cite, New York, New York

 Makes 12 servings

  1 cup dried (1/2 pound) black beans, soaked overnight, or 1+1/2 cups
 canned black beans
  1 cup dried (1/2 pound) white beans, soaked overnight, or 1+1/2 cups
 canned white beans
  1 cup dried (1/2 pound) red kidney beans, soaked overnight, or 1+1/2 cups
 canned red kidney beans
  2 cups green string beans, washed and ends snapped off
  2 cups yellow string beans, washed and ends snapped off
  6 teaspoons olive oil
  1/2 teaspoon freshly ground black pepper
  Leaves of one branch of fresh thyme, or 1 teaspoon dried thyme
  2 fresh tomatoes, chopped
  3 small heads of your favorite greens, cleaned and torn into bite-sized
 pieces
  3 tablespoons red wine vinegar

 1. Rinse and drain the black, white, and red dried beans. Place each in a
 separate medium saucepan and cover with water. Cook according to
 directions on the packages, until tender. Drain well. (If using canned
 beans, rinse well and drain.)

 2. Blanch the green and yellow string beans in separate pots of boiling
 water for about 1 minute. Drain and rinse in cold water to stop the
 cooking.

 3. In a large bowl, toss together all five beans. Add the olive oil,
 pepper, and thyme. Stir well. Add the tomatoes and toss. Refrigerate for
 at least 1 hour.

 4. Just before serving, arrange the mixed greens on salad plates. Add the
 red wine vinegar to the beans and toss again. Serve the beans on the
 greens.

 Copyright 1995 Acorn Associates, Ltd.