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INGREDIENTS

3 tb Finely chopped shallots; (or
4 c Chicken or beef broth;
1 1/2 c Dried Porcini Mushrooms
3 tb Freshly grated Parmigiano
4 tb Olio Carli extra virgin
Salt
1 c Uncooked Italian Arborio

Servings

INSTRUCTIONS

Combine the porcini and broth in a small saucepan and heat to boiling. Cover and simmer over low heat for 10 minutes. Remove from heat and let stand, covered for 20 minutes. Drain the porcini through a sieve lined with a dampened paper towel and set aside the broth separately. Rinse the mushrooms under running tap water and rub with your fingers, cut off and discard any gritty pieces. Drain well and pat dry. Finely chop and set aside. (There should be about 1/2 and 3/4 cup of reconstituted dried porcini.) Return the strained broth to the rinsed-out saucepan and heat to boiling. Adjust the heat to maintain a steady simmer. Heat 2 tablespoons of the butter and the olive oil in a heavy saucepan over low heat until the butter is melted. Add the shallots and saute, stirring, until tender, about 3 minutes. Add the rice and saute over low heat, stirring for 2 minutes. Add enough of the hot broth (about 1/2 cup) to just cover the rice. Adjust the heat to maintain a steady simmer and cook the rice, stirring constantly, until almost all the broth has been absorbed, about 3 to 4 minutes. Add another ladle of broth (about 1/2 cup). Cook stirring constantly, until all the broth has been absorbed. Continue adding the broth, about 1/2 cup at a time, and cooking and stirring. Add the next ladleful when the broth is absorbed and the rice begins to pull away from the sides of the pan as it is stirred. About halfway through the cooking time add the reserved chopped porcini. Cook until the rice is creamy and firm but not chalky in the center when it is tasted. The total cooking time is 25 to 35 minutes or more. Remove from the heat. Cut the remaining 2 tablespoons of butter into small pieces and stir in with the cheese and salt. Sprinkle generously with black pepper. Serve at once with additional cheese on the side. Makes 4 servings =46rom "Rice the Amazing Grain" by Marie Simmons Posted to recipelu-digest by molony on Feb 23, 1998

NOTES

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Porcini Risotto

3 tb Finely chopped shallots; (or 
4 c Chicken or beef broth; 
1 1/2 c Dried Porcini Mushrooms 
3 tb Freshly grated Parmigiano 
4 tb Olio Carli extra virgin 
  Salt 
1 c Uncooked Italian Arborio

Combine the porcini and broth in a small saucepan and heat to boiling.  Cover and simmer over low heat for 10 minutes. Remove from heat and let  stand, covered for 20 minutes. Drain the porcini through a sieve lined with  a dampened paper towel and set aside the broth separately. Rinse the  mushrooms under running tap water and rub with your fingers, cut off and  discard any gritty pieces. Drain well and pat dry. Finely chop and set  aside. (There should be about 1/2 and 3/4 cup of reconstituted dried  porcini.) Return the strained broth to the rinsed-out saucepan and heat to  boiling. Adjust the heat to maintain a steady simmer.    Heat 2 tablespoons of the butter and the olive oil in a heavy saucepan over  low heat until the butter is melted. Add the shallots and saute, stirring,  until tender, about 3 minutes. Add the rice and saute over low heat,  stirring for 2 minutes.    Add enough of the hot broth (about 1/2 cup) to just cover the rice. Adjust  the heat to maintain a steady simmer and cook the rice, stirring  constantly, until almost all the broth has been absorbed, about 3 to 4  minutes.    Add another ladle of broth (about 1/2 cup). Cook stirring constantly, until  all the broth has been absorbed. Continue adding the broth, about 1/2 cup  at a time, and cooking and stirring. Add the next ladleful when the broth  is absorbed and the rice begins to pull away from the sides of the pan as  it is stirred. About halfway through the cooking time add the reserved  chopped porcini. Cook until the rice is creamy and firm but not chalky in  the center when it is tasted. The total cooking time is 25 to 35 minutes or  more.    Remove from the heat. Cut the remaining 2 tablespoons of butter into small  pieces and stir in with the cheese and salt. Sprinkle generously with black  pepper. Serve at once with additional cheese on the side.    Makes 4 servings =46rom "Rice the Amazing Grain" by Marie Simmons    Posted to recipelu-digest by molony <molony@scsn.net> on Feb 23, 1998

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Nutrition

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Serving Size: 1 Serving (285g)
Recipe Makes: 1 Servings

Calories: 78
Calories from Fat: 3 (4%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 17.3mg		1 %
Potassium 1280.9mg		34 %
Total Carbohydrate 12g		4 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 10.2g
Protein 7.2g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 78

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