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The melting pot of cultures around Lake Michigan comes to your home table with the Heritage Cookbook.
Summer Tomato Risotto with Pesto
As a textile buyer for Hart, Shaffner & Marx in the '70s, Hand was a frequent guest in the homes of stellar cooks during his many trips to Italy. There, he tasted his first homemade risotto and learned how to prepare it. He notes: "This risotto is called 'summer' because it requires ripe, locally grown tomatoes and fresh basil. If you cannot find Arborio rice, don't substitute any other kind and use pearl barley instead."
Source: Bert Hand, Chairman of Hartmarx Corporation, Chicago
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Slow Food U.S.A. is an educational organization dedicated to stewardship of the land and ecologically sound food production; to the revival of the kitchen and the table as centers of pleasure, culture, and community; to the invigoration and proliferation of regional, seasonal culinary traditions; and to living a slower and more harmonious rhythm of life.
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