Yield: 4 servings
|1 ounce||Dried mushrooms|
|\N \N||(such as porcini; boletus or cepe)|
|1 cup||Hot water|
|2 tablespoons||Olive oil|
|¼ medium||Yellow onion; coarsely chopped|
|1½ cup||Italian Arborio rice; raw|
|2 cups||Basic Brown Sauce; see * Note 1|
|3 cups||Water; see * Note 2|
|¼ cup||Chopped; drained, cooked spinach|
|¼ cup||Freshly-grated Parmesan cheese|
|\N \N||Oregano; to taste|
|\N \N||Rosemary; to taste|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
* Note 1: See the "Basic Brown Sauce" recipe which is included in this collection. * Note 2: Include in this the water from the soaked mushrooms.
Soak the mushrooms in 1 cup of hot water until very soft, about 1 hour.
Drain, reserving the water for the dish, and chop the mushrooms. Heat a 4-quart heavy saucepan and add the butter, oil, onions, spinach 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 Basic Brown Stock and water, including the mushroom water, to a simmer and add 1 cup of this liquid to the rice. Stir as it cooks to insure a nice creamy dish. Continue adding broth as it is absorbed until the rice is tender but still a bit chewy. Add the spinach and cook a few minutes more until the spinach is heated through. Stir in the cheese and oregano, rosemary, salt and pepper to taste. Serve immediately. This recipe serves 4 to 6 as a first course.
Comments: This makes a lovely change from your usual starches at dinner. It is a classic favorite of the Milanese. It is usually considered a pasta course, not a full meal.
Fried Risotto Cakes
Make small patties of leftover mushroom and herb risotto and fry them in a bit of olive oil. Serve in a puddle of Basic Brown Sauce. This will be a hit, I promise!
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.