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Mushrooms >  Side Dishes >  Monaco >  Risotto al Porcini >

 

Risotto al Porcini

Rice with Mushrooms

• 2 chicken bouillon cubes

• 1/2 C to 1 C chicken broth

• 1 quart boiling water

• 1 oz. dried Porcini mushrooms (or use fresh)

• 1 TBS butter

• 1 TBS olive oil

• 1/2 small onion, chopped

• 1 C Arborio or white rice

• 1/4 C white wine

• 1/4 C Parmesan cheese, grated

• 5 sausage links, steamed & browned

Soak the mushrooms in a pot of boiling water (or clean and slice fresh mushrooms). Dissolve chicken bouillon cube in remaining water and keep simmering. In a large skillet, sauté onions in butter and oil until golden. Add rice; stir in well. When the rice has absorbed butter, add the wine. Stir until wine evaporates. Add the mushrooms with their liquid. Add a ladle of hot chicken broth into the rice mixture, stirring until mixed well. Stir in Parmesan cheese and sausages; cover skillet. Simmer until rice is fully cooked, and most of the liquid has been absorbed. Serve.

 

Related Links:

• Food Fare Culinary Collection: Monegasque Coquere

• Food Fare Culinary Collection: Mushroom Melange

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