| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
oz |
Dried pocini mushroomw |
| 1 |
c |
Boiling water |
| 4 |
oz |
Pancetta or bacon coasely |
|
|
chopped |
| 2 |
T |
Butter |
| 2 |
c |
Coarsely chopped assorted |
|
|
mushrooms |
| 1 |
|
Leek, thinly sliced white |
|
|
and light green parts |
|
|
only |
| 2 |
c |
Arborio rice or a mixture of |
|
|
brown white and wild |
|
|
rice |
| 1/2 |
c |
Dry white wine |
| 4 |
c |
Chicken or vegetable stock |
| 3/4 |
c |
Parmesan cheese |
INSTRUCTIONS
soak pocini mushrooms for 20 minutes in boiling water. Strain
reserving liquid. Rinse mushrooms and chop coarsely. Cook pancetta or
bacon. Remove from pan . Add 1 tbsp butter to pan. Add drained
mushroom and leek and cook. stirring for 3 to 5 minutes . Stir in rice
and cook, stirring for 2 minutes. Add win and cook, over medium heat,
scraping up the brown bits at the bottom of the saucepan, until the
wine has been absorbed by the rice. Combine reserved mushroome soaking
liquid and stock and add to rice 1/2 cup at a time . When rice has
cooked for 20 to 25 minutes, taste to see if done. The rice should be
tender but still have resilience. Stir in 1/4 cup Parmesan and the
remaining butter. Seasonwith salt and pepper if necesary. Sprinkle
pancetta over top and serve with the remaining parmesan. Posted to
Recipe Archive - 20 October 96 Date: Sun, 20 Oct 96 13:31:02 EDT
submitted by: cici@interlog.com
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