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Receta Risotto Milanese With Porcini, Mushrooms And Shallots

Name: Risotto Milanese With Porcini, Mushrooms And Shallots
Ingredients: 3 Tbsp. Butter or possibly extra virgin olive oil; 1 med chopped Onion; 1 c. Chicken stock; 1/2 c. White wine, dry; 1 Tbsp. Butter; 2/3 x to 1 c. Parmesan cheese; 1 x salt and pepper; 1/3 c. Mushrooms, porcini; 8 ounce Mushrooms, fresh, sliced; 1/4 c. White wine, dry; 3 pch Saffron; 9 c. Chicken stock; 1 lb Italian Rice or possibly Amer. medium grain; 1 clv garlic; Tbsp. Italian seasoning; 2 x Shallots

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Ingredientes

3 Tbsp. Butter or possibly extra virgin olive oil
1 med chopped Onion
1 c. Chicken stock
1/2 c. White wine, dry
1 Tbsp. Butter
2/3 x to 1 c. Parmesan cheese
1 x salt and pepper
1/3 c. Mushrooms, porcini
8 ounce Mushrooms, fresh, sliced
1/4 c. White wine, dry
3 pch Saffron
9 c. Chicken stock
1 lb Italian Rice or possibly Amer. medium grain
1 clv garlic
Â Â Tbsp. Italian seasoning
2 x Shallots

Direcciones

Combine saffron and 1 c. stock. Heat 3 tbsp butter in heavy skillet. Stir in onion, cook over low till clear. Simmer 9 c. chicken stock in separate pot. Increase heat under onion to medium and stir in risotto, cook till chalky, about 5 min. Add in wine. Stir till absorbed. Add in saffron stock simmer till absorbed. To prepare 2 days ahead - Add in 1/2 chicken stock gradually. Simmer, stirring constantly till absorbed. Remove from heat and chill for up to two days. The day of serving: soak porcini in warm water for 20 min. Drain, and reserve liquid. Heat 2 tbs extra virgin olive oil in large skillet. Add in sliced mushrooms; shallots; porcini over medium heat.
Brown slightly; add in liquid and simmer to reduce; add in wine simmer to reduce. Continue by adding remaining stock over medium heat. Stirring continuously till reduced. Mix in parmesan, salt & pepper. Fold mushrooms into risotto for last ten min of cooking. Serve with Osso Buco for the Main Course Meal fit for entertaining on a Mediterranean Theme. Category: Classic traditional dishes Sources: I have combined portions of this Classic dish from Piedmont, Italy from the website www.epicurious.com entry from Cooking with Wine by Anne Wilson (Harry N. Abrams Inc. 2001); from The All New All Purpose Joy of Cooking (Scribner 1997); and from The Silver Palate Cookbook (Workman Pub. Co. 1982).