Name: Risotto Con Porcini - (Creamy Rice with "Piglet Mushrooms")
Ingredients: 3 tb Olive oil; 1 c Minced onion; 2 tb Minced shallots; 12 oz Fresh porcini mushrooms; sliced; (or use mixed wild mushrooms); 2 c Arborio rice; 1/2 c Dry white wine; 6 1/2 c Hot chicken or veal stock; 1/2 ts Salt; 2 tb Butter; cut into bits; 1/2 c Freshly-grated Parmigiano-Reggiano; Freshly-ground black pepper; to taste

I said of this poor body, 'You have not yet been newly created. The venom of the old serpent still taints you. But you shall yet be delivered. You shall rise again if you die and are buried, or you shall be changed if the Lord should suddenly come today. You, poor body, which drags me down to the dust in pain and sorrow, even you shall rise and be remade in the redemption of the body. For the new creation has begun in me, with God’s down payment of his Spirit.' Oh beloved, can’t you rejoice in this? I encourage you to do so. Rejoice in what God is doing in this new creation! Let your whole spirit be glad! Leap down, you waterfalls of joy! Overflow with gladness! Let loose the torrents of praise!

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Dujour09	4	servings

INGREDIENTS

3	tb	Olive oil
1	c	Minced onion
2	tb	Minced shallots
12	oz	Fresh porcini mushrooms; sliced
		(or use mixed wild mushrooms)
2	c	Arborio rice
1/2	c	Dry white wine
6 1/2	c	Hot chicken or veal stock
1/2	ts	Salt
2	tb	Butter; cut into bits
1/2	c	Freshly-grated Parmigiano-Reggiano
		Freshly-ground black pepper; to taste

INSTRUCTIONS

In a medium casserole, heat the olive oil and saute the onion and shallots
until golden. Add the mushrooms and saute until tender, about 5 minutes.
Add the rice and stir to coat it with oil. Add the wine, stir well, and add
1/2 cup of the hot chicken stock and the salt. Cook, stirring constantly,
until all the liquid has been absorbed. Continue to add hot stock in small
batches (just enough to completely moisten the rice) and cook until each
successive batch has been absorbed, stirring constantly, until the rice
mixture is creamy al dente. Remove from the heat, beat in the butter and
cheese, season with pepper to taste and serve immediately. This recipe
yields 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9253) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-30-1999 by Joe Comiskey -
[email protected]"
Recipe by: Lidia Bastianich
Converted by MM_Buster v2.0l.

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