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Name: Risotto Con Porcini Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 c Onion minced; 6 1/2 c Hot chicken or; 12 oz Fresh porcini mushrooms;; 1/2 c Dry white wine; 1/2 ts Salt; 2 tb Butter; cut into bits; 3 tb olive oil; Mixed wild mushrooms; Veal stock; 1/2 c Freshly grated; 2 c Arborio rice; Freshly ground pepper to; 2 tb Shallots minced

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INGREDIENTS

1 c Onion ; minced
6 1/2 c Hot chicken or
12 oz Fresh porcini mushrooms;
1/2 c Dry white wine
1/2 ts Salt
2 tb Butter; cut into bits
3 tb olive oil
Mixed wild mushrooms
Veal stock
1/2 c Freshly grated
2 c Arborio rice
Freshly ground pepper to
2 tb Shallots ; minced

INSTRUCTIONS

In a medium casserole, heat the olive oil and saute the onion and shallots until golden. Add the mushrooms and saute until tender, about 5 minutes. Add the rice and stir to coat it with oil. Add the wine, stir well, and add 1/2 cup of the hot chicken stock and the salt. Cook, stirring constantly, until all the liquid has been absorbed. Continue to add hot stock in small batches (just enough to completely moisten the rice) and cook until each successive batch has been absorbed, stirring constantly, until the rice mixture is creamy al dente. Remove from the heat, beat in the butter and cheese, season with pepper to taste and serve immediately. Yield: 4 servings Posted to EAT-L Digest 24 Aug 96 Date: Sun, 25 Aug 1996 04:26:16 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM>

NOTES

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Risotto Con Porcini Mushrooms

1 c Onion minced
6 1/2 c Hot chicken or
12 oz Fresh porcini mushrooms;
1/2 c Dry white wine
1/2 ts Salt
2 tb Butter; cut into bits
3 tb olive oil
 Mixed wild mushrooms
 Veal stock
1/2 c Freshly grated
2 c Arborio rice
 Freshly ground pepper to
2 tb Shallots minced

In a medium casserole, heat the olive oil and saute the onion and shallots  until golden. Add the mushrooms and saute until tender, about 5 minutes.  Add the rice and stir to coat it with oil. Add the wine, stir well, and add      1/2    cup of the hot chicken stock and the salt. Cook, stirring  constantly, until all the liquid has been absorbed. Continue to add hot  stock in small batches (just enough to completely moisten the rice) and  cook until each successive batch has been absorbed, stirring constantly,  until the rice mixture is creamy al dente.    Remove from the heat, beat in the butter and cheese, season with pepper to  taste and serve immediately.    Yield: 4 servings  Posted to EAT-L Digest 24 Aug 96    Date:    Sun, 25 Aug 1996 04:26:16 EDT    From:    erika metzieder <100627.3022@COMPUSERVE.COM>

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Nutrition

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Serving Size: 1 Serving (1639g)
Recipe Makes: 1 Servings

Calories: 2003
Calories from Fat: 120 (6%)

Amt Per Serving		% DV

	Total Fat 13.4g	18 %
	Saturated Fat 2.3g	11 %
	Monounsaturated Fat 8.2g
	Polyunsanturated Fat 2g
Cholesterol 0mg		0 %
Sodium 52mg		2 %
Potassium 3007.1mg		79 %
Total Carbohydrate 412.4g		121 %
	Dietary Fiber 21.5g	86 %
	Sugars, other 390.9g
Protein 45.2g		65 %
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: 2003

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