Name: Wild Mushroom Risotto
Ingredients: 1 3/8 l Chicken stock; (2 1/2 pints); 25 g Dried porcini or cep mushrooms; soaked in lukewarm; ; water for 20; ; minutes (1oz); 225 g Wild or fresh mushrooms; (8oz); 140 g Unsalted butter; (5oz); 1 tb Olive oil; 85 g Smoked streaky bacon; chopped (optional); ; (3oz); 1 Onion; finely chopped; 1 Clove garlic; finely chopped; 1 Sprig thyme; 1 Bay leaf; 350 g Arborio rice or another risotto rice; (12oz); 1 300 millilit bodied red wine; (1/2 pint); 175 g Parmesan; freshly grated; ; (6oz); 4 tb Chopped fresh flat leaf parsley

According to Edward Gibbon, in his classic work, The Decline and Fall of the Roman Empire, there were five major causes for the decline and fall of the Roman empire. 1. The breakdown of the family and the increase of divorce. 2. The spiraling rise of taxes and extravagant spending. 3. The mounting desire for pleasure and the brutalization of sports. 4. The continual production of armaments to face ever increasing threats of enemy attacks. 5. The decay of religion into many confusing forms, leaving the people without a uniform faith. It is very significant that these factors exist today.

George Sweeting

CATEGORY	CUISINE	TAG	YIELD
Meats		More, Simply, Antony	4	servings

INGREDIENTS

1 3/8	l	Chicken stock; (2 1/2 pints)
25	g	Dried porcini or cep mushrooms; soaked in lukewarm
		; water for 20
		; minutes (1oz)
225	g	Wild or fresh mushrooms; (8oz)
140	g	Unsalted butter; (5oz)
1	tb	Olive oil
85	g	Smoked streaky bacon; chopped (optional)
		; (3oz)
1		Onion; finely chopped
1		Clove garlic; finely chopped
1		Sprig thyme
1		Bay leaf
350	g	Arborio rice or another risotto rice; (12oz)
1		300 millilit bodied red wine; (1/2 pint)
175	g	Parmesan; freshly grated
		; (6oz)
4	tb	Chopped fresh flat leaf parsley

INSTRUCTIONS

Heat the stock in a medium saucepan and keep simmering. Strain the dried
mushrooms and reserve the soaking water. Chop the fresh mushrooms and set
aside. Melt 55g (2oz) of the butter with the oil in a heavy based saucepan
aver a medium heat. Add the bacon and cook until crispy then add the
garlic, thyme and bay leaf and cook for 2-5 minutes until the onion is soft
but not brown. Add the porcini or cep mushrooms and cook for a further 3-4
minutes. Add the rice and stir until the grains are well coated with the
fat, about 3-4 minutes. Add the wine and stir until it has been absorbed.
Add the reserved mushroom soaking water and cook until this too has almost
been absorbed.
Add the warm stock, a ladleful at a time, allowing the rice to absorb the
liquid each time before adding the next ladleful. Continue like this until
the rice is tender but still a little firm to the bite. Cook the fresh
mushrooms in the remaining butter then add them to the rice. When the rice
is ready, fold in the grated parmesan and stir, garnish with chopped
parsley and serve.
Converted by MC_Buster.
Per serving: 327 Calories (kcal); 32g Total Fat; (91% calories from fat);
2g Protein; 5g Carbohydrate; 77mg Cholesterol; 3125mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 6
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“With Jesus, you can do it”