| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
Chicken stock; heated to simmer in |
|
|
Saucepan |
| 4 |
tb |
Virgin olive oil |
| 1/2 |
md |
Red onion; finely chopped |
| 1/2 |
lb |
Fresh porcini mushrooms |
| 1/2 |
lb |
Fresh shiitake mushrooms |
| 1 1/2 |
c |
Italian arborio rice |
| 4 |
tb |
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 <100627.3022@COMPUSERVE.COM>
A Message from our Provider:
“Christ gives Life!”