INGREDIENTS

INSTRUCTIONS

In a small bowl soak porcini in boiling-hot water 20 to 30 minutes, or
until softened. Slowly strain soaking liquid through a fine sieve lined
with a coffee filter or a double thickness of rinsed and squeezed
cheesecloth into a small saucepan, being careful to leave last tablespoon
containing sediment in bowl. Boil soaking liquid until reduced to about 1/3
cup. Wash porcini under cold water to remove any grit and pat dry. Chop
porcini coarse.
Bring reduced porcini liquid to a boil with cold water, salt, and rice and
simmer, covered, 45 to 50 minutes, or until rice is tender and liquid is
absorbed. (If rice is tender before liquid is absorbed drain in a
colander.) Transfer rice to a serving bowl and keep warm, covered.
In a heavy skillet cook fennel, onion, and mushrooms in butter over
moderate heat, stirring, until fennel is tender, about 10 minutes. Add
fennel mixture to rice and toss to combine. Rice may be made 3 hours ahead
and kept covered at room temperature. Reheat rice in skillet, adding water
to prevent it from sticking to skillet.
Serves 2 generously.
Gourmet February 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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