Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1.Heat 1 Tbl. olive oil and 1 Tbl. butter in a large sauce pot (3-4qt), add shallots and garlic, saut? until translucent. 2.Add mushrooms and saut? for approx. 4-5 minutes until tender; remove and set aside. 3.Add remaining olive oil and arborio rice and saut? over medium heat to toast the rice approximately 5 minutes. 4.Add one cup of the simmering reconstituted Glace de Poulet Gold, stirring constantly, and simmer until the stock is absorbed. 5.Continue adding stock as it is absorbed, 1/2 cup at a time, until all the liquid is absorbed. 6.Just before the rice is done ( and this is not the easiest to determine) add the reserved mushrooms, fresh thyme, and black truffle. 7.Add salt and pepper to taste, and serve. 8.ENJOY! The Reluctant Gourmet, http://www.pcfastnet.com/~reluctg Posted to FOODWINE Digest 16 Jan 97, by Reluctant Gourmet on Fri, 17 Jan 1997.
