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Ingredientes
- 1/4 lb unsalted butter
- 1 lb shiitake mushrooms tough stems removed and julienned
- 1 lb portobello mushrooms stems removed, and julienned
- 1 lb oyster mushrooms julienned
- 1/4 c. diced shallots Fresh rosemary to taste
- 1/4 c. roasted garlic cloves
- 1/4 c. Arborio rice (available at gourmet food stores)
- 2 c. chicken stock warmed
- 1 c. veal stock warmed
- 1/2 c. freshly-grated Parmesan cheese
Direcciones
- Heat the butter in a large heavy-bottomed non-reactive saucepan and saute/fry the mushrooms with the shallots and rosemary. Season with freshly grnd salt and pepper. Add in the Arborio rice and cook for at least 3 min. Add in the hot stock, about 1/2 c. at a time, stirring till each addition is incorporated. Fold the Parmesan cheese and roasted garlic. Mold into a 4-oz ramekin and turn out onto a warmed serving plate.
- Serve with "Grilled Rack Veal Chops" and "White Bean Cassoulet" (see recipes).
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 4 servings | |
| Calories 306 | |
| Calories from Fat 207 | 68% |
| Total Fat 23.53g | 29% |
| Saturated Fat 14.61g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 24mg | 1% |
| Potassium 503mg | 14% |
| Total Carbs 19.71g | 5% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.23g | 1% |
| Protein 5.1g | 8% |
