INGREDIENTS

INSTRUCTIONS

available at specialty foods shops and some supermarkets  Make the
broth:  In a large kettle or stockpot combine the carcass with the
water, or  enough to cover it, and simmer the mixture, uncovered, for 3
hours.  Strain the broth through a large sieve into a large bowl,
discarding  the solids, return it to the kettle, and boil it until it
is reduced  to about 10 cups. Reserve 8 cups of the broth and transfer
the  remaining broth to a container for another use. The broth may be
made  1 week in advance and kept covered and chilled if it is brought
to a  boil every 2 days and then allowed to cool to warm, uncovered,
before  being chilled again. The broth keeps, frozen, for 3 months.  In
a small bowl let the porcini soak in the hot water for 30 minutes  and
strain the soaking liquid through a rinsed and squeezed paper  towel
set over a cup, reserving it. Wash the porcini under cold water  to
remove any grit and chop them coarse. Trim the broccoli rabe,
discarding any yellow or coarse leaves and the tough stem ends. Peel
the large stems, cut off the flowerets, reserving them, and cut the
stems and the leaves crosswise into 1 1/2-inch pieces. Bring the
reserved 8 cups broth to a boil, add the broccoli rabe stems, leaves,
and reserved flowerets, and simmer the mixture for 4 minutes, or  until
the broccoli rabe is just tender. Transfer the broccoli rabe  with a
skimmer to a bowl and keep the broth at a bare simmer.  In a large
saucepan cook the onion and the porcini in the butter over  moderate
heat, stirring, until the onion is softened and add the rice,  stirring
until it is coated well with the butter. Add the wine and the  reserved
porcini soaking liquid and cook the mixture over moderately  high heat,
stirring constantly, until the liquid is absorbed. Add  about 1/2 cup
of the simmering broth and cook the mixture, stirring  constantly,
until the broth is absorbed. Continue cooking the mixture  and adding
the broth, about 1/2 cup at a time, stirring constantly  and letting
each portion be absorbed before adding the next, until  the rice is
tender but still al dente. (The rice should take about 20  minutes to
become al dente.) Stir in the broccoli rabe and simmer the  risotto,
stirring, until it is heated through. Remove the pan from  the heat and
stir in the Parmesan and salt and pepper to taste.  Serves 4 to 6.
Gourmet November 1993  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“Nothing ruins the truth like stretching it.”

Nutrition (calculated from recipe ingredients)
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Calories: 6791
Calories From Fat: 3827
Total Fat: 429.2g
Cholesterol: 1713.8mg
Sodium: 14394.7mg
Potassium: 736.7mg
Carbohydrates: 381g
Fiber: 5.8g
Sugar: 62.5g
Protein: 342g