Name: Portabella Mushroom Risotto
Ingredients: 3 tb Butter; 2 c Sliced portabellas; Salt and freshly ground pepper, to taste; 5 c Chicken stock; Soffrito:; 2 tb Butter; 1 tb Oil; 1/3 c Finely minced onion; 5 1/2 c Arborio rice; 1/2 c Dry white wine; 1/4 c Heavy cream; 1/4 c Parmesan cheese, grated; 1 tb Chopped parsley

We must always insist that there is nothing we can do of ourselves to merit salvation. Salvation is “by grace…through faith” (Eph. 2:8). But when we accept His gift of salvation by faith we must know what this gift includes. We must know that it includes following Jesus as Lord. Otherwise people will think they have been tricked into accepting a way without being told what that way is. It is the grace of God that enables us to follow this way. It is all of grace. But it is a way in which sin is left behind and a righteous life is taken on. And when people accept that salvation that Christ offers, they must know that this is what they are accepting. Otherwise they would not be putting their faith in the Jesus of the Bible.

Ajith Fernando

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			4	Servings

INGREDIENTS

3	tb	Butter
2	c	Sliced portabellas
		Salt and freshly ground pepper, to taste
5	c	Chicken stock
		Soffrito:
2	tb	Butter
1	tb	Oil
1/3	c	Finely minced onion
5 1/2	c	Arborio rice
1/2	c	Dry white wine
1/4	c	Heavy cream
1/4	c	Parmesan cheese, grated
1	tb	Chopped parsley

INSTRUCTIONS

BROTH
RICE
Heat butter in small skillet over medium heat. Add mushrooms and saute 3-5
minutes or until soft. Add salt and pepper. Reserve.
Broth: Heat stock to simmer in saucepan.
Soffrito: Heat butter and oil in 4-quart casserole over medium heat. Add
onion and saute 1-2 minutes. Do not brown.
To prepare dish: Add the rice to the soffrito, using a wooden spoon. Stir
to coat all grains of rice. Add the wine, stir until completely absorbed.
Add the simmering broth 1/2 cup at a time, stir frequently.
Wait until absorbed before adding the next 1/2 cup. Reserve 1/4 cup for use
later.
After approximately 20 minutes, when the when the rice is tender but still
firm, add the reserved broth, mushrooms, cream, Parmesan and parsley.
Stir until cheese is melted. Serve immediately.
Here are the recipes for the gourmet meal on wheels that Chef Teri Elwell
prepared for free-lance writer Barbara S. Dickson and family. The recipes
are Elwell's unless otherwise noted. (From the Detroit News Web Page,
www.detnews.com, 8/22/95)
Recipe by: www.detnews.com 8/22/95 Posted to MC-Recipe Digest V1 #649 by
Rooby <MsRooby@sprintmail.com> on Jun 26, 1997

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