Porcini risotto - bon appetit

Yield: 4 servings

Measure Ingredient
3 tablespoons Butter
1 large Onion, coarsely chopped
1½ cup Arborio rice* or medium grain white rice
1½ ounce Dried porcini mushrooms, reconstituted in 1 1/2 C hot water (separate recipe)
3½ cup To 4 C canned low-salt chicken broth
¼ cup Cognac or brandy
\N \N Freshly grated Parmesan cheese

Melt butter in heavy large saucepan over medium heat. Add onion.

Cover and cook until golden, stirring occasionally, about 15 minutes.

Add rice, porcini, 1 C porcini soaking liquid, 3½ C broth and Cognac. Bring to boil. Reduce heat to medium-low; simmer uncovered until rice is tender and mixture is creamy, stirring occasionally and adding broth if dry, about 20 minutes. Season with salt and pepper.

Pass cheese separately.

*Arbotio, an Italian short-grain rice, is available at Italian markets as well as many specialty foods stores.

Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg> Submitted By DANIEL JUAREZ On 10-22-94

Similar recipes