Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 3/8 l Chicken stock; (2 1/2 pints)
- 25 g Dried porcini or cep
- ; water for 20
- ; minutes (1oz)
- 225 g Wild or fresh mushrooms;
- 140 g Unsalted butter; (5oz)
- 85 g Smoked streaky bacon;
- ; (3oz)
- 1 Clove garlic; finely chopped
- 1 Sprig thyme
- 350 g Arborio rice or another
- 1 300 millilit bodied red
- 175 g Parmesan; freshly grated
- ; (6oz)
- 4 tb Chopped fresh flat leaf
- 1 Onion; finely chopped
- 1 Bay leaf
- 1 tb Olive oil
Preparation
Heat the stock in a medium saucepan and keep simmering. Strain the dried mushrooms and reserve the soaking water. Chop the fresh mushrooms and set aside. Melt 55g (2oz) of the butter with the oil in a heavy based saucepan aver a medium heat. Add the bacon and cook until crispy then add the garlic, thyme and bay leaf and cook for 2-5 minutes until the onion is soft but not brown. Add the porcini or cep mushrooms and cook for a further 3-4 minutes. Add the rice and stir until the grains are well coated with the fat, about 3-4 minutes. Add the wine and stir until it has been absorbed. Add the reserved mushroom soaking water and cook until this too has almost been absorbed. Add the warm stock, a ladleful at a time, allowing the rice to absorb the liquid each time before adding the next ladleful. Continue like this until the rice is tender but still a little firm to the bite. Cook the fresh mushrooms in the remaining butter then add them to the rice. When the rice is ready, fold in the grated parmesan and stir, garnish with chopped parsley and serve. Converted by MC_Buster. Per serving: 327 Calories (kcal); 32g Total Fat; (91% calories from fat); 2g Protein; 5g Carbohydrate; 77mg Cholesterol; 3125mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
