|1 ounce||Dried mushrooms|
|(such as porcini; boletus, or cepe)|
|2 tablespoons||Olive oil|
|¼||Yellow onion; coarsely chopped|
|1½ cup||Italian Arborio rice; raw|
|3 cups||Chicken stock; fresh or canned|
|1 cup||Champagne or dry white wine|
|½ cup||Whipping cream|
|Salt; to taste|
Soak the mushrooms in 1 cup of hot water until soft, about 1 hour. Drain and use the liquid for some other purpose, perhaps a soup stock. Do not use the mushroom water in the risotto because it will cover the flavor of the cream and wine. Chop the mushrooms. Heat a 4-quart heavy saucepan and add the butter, oil, onions and mushrooms. Cook until the onions are clear, then add the rice. Stir carefully so each grain is coated with the oil. In a separate pan bring the chicken stock to a simmer. Add 1 cup of the stock to the rice, stirring to ensure a nice creamy dish. Continue adding broth as it is absorbed. When stock is absorbed add the champagne and continue to cook, stirring gently. When the rice is beginning to become tender add the cream and cook until the rice is tender but still a bit chewy. Taste for salt and serve immediately. This recipe serves 4 to 6 as a first course.
Comments: Shall we talk about rich foods? In Italy cream and champagne belong together, as this recipe proves.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08-26-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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