| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 7 |
c |
Water |
| 3 |
tb |
Olive oi |
| 1 |
tb |
Butter |
| 1 |
|
Shallot chopped |
| 2 |
|
Gloves garlic chopped |
| 1/2 |
lb |
Fresh chanterelles mushrooms |
| 1/2 |
lb |
Hen of the woods mushrooms |
| 2 |
c |
Arborio rice |
| 1 |
tb |
Fresh thyme chopped |
| 1 |
|
Black truffle approx 3/4 oz sliced thin |
|
|
Salt and Pepper to taste |
INSTRUCTIONS
1.Heat 1 Tbl. olive oil and 1 Tbl. butter in a large sauce pot (3-4qt), add
shallots and garlic, saut. until translucent.
2.Add mushrooms and saut. for approx. 4-5 minutes until tender; remove and
set aside.
3.Add remaining olive oil and arborio rice and saut. over medium heat to
toast the rice approximately 5 minutes.
4.Add one cup of the simmering reconstituted Glace de Poulet Gold, stirring
constantly, and simmer until the stock is absorbed.
5.Continue adding stock as it is absorbed, 1/2 cup at a time, until all the
liquid is absorbed.
6.Just before the rice is done ( and this is not the easiest to determine)
add the reserved mushrooms, fresh thyme, and black truffle.
7.Add salt and pepper to taste, and serve.
8.ENJOY!
The Reluctant Gourmet, http://www.pcfastnet.com/~reluctg
Posted to FOODWINE Digest 16 Jan 97, by Reluctant Gourmet
<reluctg@PCFASTNET.COM> on Fri, 17 Jan 1997.
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