| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Dried Porcini Mushrooms |
| 4 |
c |
Chicken or beef broth; (preferable homemade but cubes do very will) (up to 5) |
| 4 |
tb |
Olio Carli extra virgin olive oil |
| 3 |
tb |
Finely chopped shallots; (or onions) |
| 1 |
c |
Uncooked Italian Arborio rice |
| 3 |
tb |
Freshly grated Parmigiano Reggiano cheese;, (or more to taste) |
|
|
Salt and freshly ground pepper to taste |
INSTRUCTIONS
Combine the porcini and broth in a small saucepan and heat to boiling.
Cover and simmer over low heat for 10 minutes. Remove from heat and let
stand, covered for 20 minutes. Drain the porcini through a sieve lined with
a dampened paper towel and set aside the broth separately. Rinse the
mushrooms under running tap water and rub with your fingers, cut off and
discard any gritty pieces. Drain well and pat dry. Finely chop and set
aside. (There should be about 1/2 and 3/4 cup of reconstituted dried
porcini.) Return the strained broth to the rinsed-out saucepan and heat to
boiling. Adjust the heat to maintain a steady simmer.
Heat 2 tablespoons of the butter and the olive oil in a heavy saucepan over
low heat until the butter is melted. Add the shallots and saute, stirring,
until tender, about 3 minutes. Add the rice and saute over low heat,
stirring for 2 minutes.
Add enough of the hot broth (about 1/2 cup) to just cover the rice. Adjust
the heat to maintain a steady simmer and cook the rice, stirring
constantly, until almost all the broth has been absorbed, about 3 to 4
minutes.
Add another ladle of broth (about 1/2 cup). Cook stirring constantly, until
all the broth has been absorbed. Continue adding the broth, about 1/2 cup
at a time, and cooking and stirring. Add the next ladleful when the broth
is absorbed and the rice begins to pull away from the sides of the pan as
it is stirred. About halfway through the cooking time add the reserved
chopped porcini. Cook until the rice is creamy and firm but not chalky in
the center when it is tasted. The total cooking time is 25 to 35 minutes or
more.
Remove from the heat. Cut the remaining 2 tablespoons of butter into small
pieces and stir in with the cheese and salt. Sprinkle generously with black
pepper. Serve at once with additional cheese on the side.
Makes 4 servings =46rom "Rice the Amazing Grain" by Marie Simmons
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 23, 1998
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