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
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|Serving Size: 1 Serving (1789g)|
|Recipe Makes: 1|
|Calories from Fat: 221 (11%)|
|Amt Per Serving||% DV|
|Total Fat 24.5g||33 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 30.5mg||9 %|
|Sodium 298mg||10 %|
|Potassium 2498.2mg||66 %|
|Total Carbohydrate 380.7g||112 %|
|Dietary Fiber 15.7g||63 %|
|Sugars, other 365g|
|Protein 41.7g||60 %|
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Calories per serving: 1949
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