| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Italian | Famous chef, Famous eate, Rice | 12 | Servings |
INGREDIENTS
| 3 | c | White wine |
| 7 | oz | Prosciutto; ham |
| 4 | tb | Butter; salted |
| 1 | pn | Saffron |
| 1 | ts | Salt |
| 7 | oz | Romano cheese |
| 1/2 | c | Yellow onion |
| 1 | ts | Garlic; chopped |
| 2 | lb | Rice; Risotto |
| 3 | oz | Porcini mushrooms; dried |
| 8 | c | Chicken stock |
| 1 | Sprig Italian parsley; chopped |
INSTRUCTIONS
Reduce wine with saffron to get flavor and color from the saffron. Set aside. Soak dried porcini mushrooms in 1/2 quart of warm water. Drain. Save the liquid and dice the mushrooms. Saute onions and mushrooms, add risotto rice, chicken broth and add wine mixture. Bring to boil and bake in 350 degree oven for 10 minutes. Spread onto sheet pan to cool. Take one portion and add a touch of stock to heat and serve. Garnish with chopped Italian parsley. Makes 12 portions - 9 ounces each. Me ke aloha, Mary Recipe by: Paul Lobosco Posted to TNT Recipes Digest, Vol 01, Nr 976 by MarySpero@prodigy.com (MS MARY E SPERO) on Jan 30, 1998
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”