1 people want to try | 1 have favorited
1.Heat 1 Tbl. olive oil and 1 Tbl. butter in a large sauce pot (3-4qt), add shallots and garlic, saute until translucent. 2.Add mushrooms and saute for approx. 4-5 minutes until tender; remove and set aside. 3.Add remaining olive oil and arborio rice and saute 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
Guest, you can Add a link to another recipe! What would you serve with this?
There are no reviews yet for Risotto with Chanterelles, Hen of Woods Mushrooms, and Black. Be the first to review it!
BigOven makes mealtime easy!
You may also enjoy:
There are no reviews yet. Be the first!