Saffron rice with wild mushroom sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | onion -- minced | |
| 1 | egg -- beaten to blend | |
| 1 | leek (white part only) -- | |
| 1 | clove garlic -- minced | |
| 1 | shallot -- minced | |
| 3 | fresh sage leaves | |
Directions
: *For the saffron rice: 1 TB extra virgin olive oil
1¼ c Arborio rice
¼ c dry white wine
3 c chicken broth
1 TB unsalted butter
2 ts saffron
1 TB grated Grana Padano -- or
: Parmigiano Reggiano
: salt
3 oz Fontina cheese -- cubed
: *For the wild mushroom : sauce:
2 TB unsalted butter
: thinly sliced
¾ lb wild mushrooms -- cleaned : and chopped
¼ c dry white wine
½ c chicken broth
: salt
: freshly ground black pepper This recipe is pictured on the cover of the October 1996 issue.
Readers are= invited to collect the recipe from the website; it is NOT printed in the= magazine. collect the photo from the page: [Mastercook Calories/fat 370/15.5g (patH, ed.] Recipe By : 1996 =A9 The Magazine of La Cucina Italiana (Oct 96) From: Path <phannema@...>