| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
c |
Minced onion |
| 2 |
tb |
Minced shallots |
| 12 |
oz |
Fresh porcini mushrooms; sliced or |
|
|
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 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.
Yield: 4 servings
Posted to EAT-L Digest 24 Aug 96
Date: Sun, 25 Aug 1996 04:26:16 EDT
From: erika metzieder <100627.3022@COMPUSERVE.COM>
A Message from our Provider:
“St Valentine found true love – Jesus”