| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Italian | 1 | Servings | |
INGREDIENTS
| 4 | c | Chicken stock, heated to |
| simmer in | ||
| Saucepan | ||
| 4 | T | Virgin olive oil |
| 1/2 | Red onion, finely chopped | |
| 1/2 | lb | Fresh porcini mushrooms |
| 1/2 | lb | Fresh shiitake mushrooms |
| 1 1/2 | c | Italian arborio rice |
| 4 | T | Sweet butter |
| 1 | c | Vin santo |
| 1/2 | c | Freshly grated Parmigiano |
| Reggiano |
INSTRUCTIONS
Heat all chicken stock to simmer and place on back burner at low temperature. In a heavy bottom 12 to 14-inch saute pan over medium flame, heat 4 tablespoons virgin olive oil, add chopped onion, and saute until translucent but not browned. Add mushrooms and saute until lightly browned but not fully cooked. Add rice and stir over heat one minute to coat thoroughly. Add a 4-ounce ladle of warm chicken stock and, stirring constantly, allow it to cook, boiling slowly until it dissipates. When it is gone, add another ladle of broth and repeat until rice is quite al dente (about 12 to 14 minutes). Add butter, vin santo and Parmigiano Reggiano and bring to boil again, continuing to stir until rice is done, firm and tender all the way through. Yield: 4 servings Posted to EAT-L Digest 24 Aug 96 Date: Sun, 25 Aug 1996 04:26:16 EDT From: erika metzieder <[email protected]>
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Nutrition (calculated from recipe ingredients)
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Calories: 1886
Calories From Fat: 247
Total Fat: 28.3g
Cholesterol: 36.4mg
Sodium: 1435.7mg
Potassium: 8097mg
Carbohydrates: 401.3g
Fiber: 54.2g
Sugar: 20.2g
Protein: 69g