| 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 -
joecomiskey@netzero.net"
Recipe by: Lidia Bastianich
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