| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Tuscan |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Fresh wild mushrooms; such as porcini, shiitake or chanterelle |
| 1 |
oz |
Dried porcini mushrooms |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Unsalted butter |
| 1 |
lg |
Onion; diced |
| 1 |
ts |
Salt |
| 1 |
ts |
Freshly ground black pepper |
| 1 |
tb |
Chopped garlic |
| 1/4 |
c |
Brandy |
| 1/2 |
lb |
Arborio rice |
| 1 |
|
Bay leaf |
| 4 |
c |
Chicken stock or canned broth; warm |
| 1/2 |
c |
Parmesan cheese |
INSTRUCTIONS
TAMALES WORLD TOUR SHOW #WT1B21, TUSCAN RISOTTO AND SALAD DINNER
Wipe the fresh mushrooms clean with a damp paper towel. Break into
bitesized pieces and reserve. Soak dried porcini in enough boiling water to
cover for about 1/2 hour, or until pliable. Drain them, reserving the
soaking liquid, and rinse mushrooms under running water. Chop into
bitesized pieces and add to fresh mushrooms. Strain soaking liquid, add to
stock and set aside.
Heat oil and butter in a large saucepan over medium low heat. Cook onions
with salt and pepper until soft and translucent, 7 to 10 minutes. Stir in
garlic and cook until aroma is released, about 1 minute. Add mushrooms and
saute until golden. Add brandy, turn heat to high, and scrape bottom of pan
with a wooden spoon to release brown bits.
Light alcohol with a match. When flame subsides, add rice and saute until
slightly colored, about 1 minute. Add bay leaves and 1/2 cup stock. Bring
to a boil, reduce heat to medium, and cook until near dry.
Once the liquid is evaporated, briefly saute rice. Then, add stock 1/2 cup
at a time, constantly stirring with a wooden spoon until absorbed. Repeat
procedure, stirring constantly and briefly sauteing between additions,
until all stock has been absorbed. You must constantly stir while cooking
rice. When done, the rice should be glazed outside and soft throughout. It
takes approximately 20 minutes to add all the stock. Stir in Parmesan
cheese. Serve immediately.
Yield: 4 to 6 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 25, 1998
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