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
5 sausage links, steamed & browned
Soak the mushrooms in boiling water (or clean and slice fresh mushrooms). Dissolve chicken bouillon cube in remaining water and keep simmering. Sauté onions in butter and oil until golden. Add rice, and stir in well. When the rice has absorbed the butter, add the wine. Stir until the wine had evaporated. Add the mushrooms and their liquid. Add a ladle of hot chicken broth into the rice mixture, stirring until mixed well. Stir in the Parmesan cheese and the sausages, and cover. Simmer until rice is fully cooked, and most of the liquid has absorbed. Serve.
Related Link:
Food Fare Culinary Collection: Monegasque Coquere
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
