Risotto alla boscaiola, veneto region (venice)

1 Servings

Ingredients

Quantity Ingredient
1 cup Beef stock, ( you can use beef broth, but be careful of salt)
1 Portabello mushroom, large
1 tablespoon Unsalted butter
1 tablespoon Onions, minced
⅓ cup Aborio rice
½ tablespoon Prosciutto ham, sliced thin
¼ cup Red wine, 2 ounces (preferably the wine you will drink with this)
¼ teaspoon Chopped parsley
2 tablespoons Grated Parmesan cheese

Directions

Just got back from the Disney Institute again and as always, I had a marvelous time. You guys have got to go! I took: Imagineering!, Radio Drama, Outdoor Photography, Celebrations!, Boxing Aerobics, Animation Sampler, Romantic Dinners, Canoe Adventures and Taste of the Word: Bayou.

Wine, Wonder and Song: Italy: This class picks a wine region and then you proceed to not only learn about the wine from that area but, how to tell what makes a good wine, how to pair wine with food and listen to music from the area . No cooking here. The assistant chef prepares for everyone. You get to sit back and enjoy. I have yet to actually take this class. Both times I got recipes, I stuck my head in after the class and gave them my best puppy dog eyes.

Heat the stock in a medium sized sauce pan, then keep warm over low heat.

Melt ¾ Tblsp. of butter (keeping a little for later) in another pan. When butter begins to froth, add the onions and cook until translucent.

Add the rice and cook, stirring constantly until rice is covered with butter.

Add the Prosciutto and mushroom, stir, and add the wine. Continue to stir until the wine is all evaporated or absorbed. Add ¼ cup of the warm beef stock and stir until almost evaporated.

Continue to stir and add stock, a little at a time, until the rice is tender.

Season with salt and pepper, as desired. Stir in remaining butter at the last moment, then add the Parmesan cheese and serve.

Posted to EAT-L Digest 16 Dec 96 From: TeAntae Turner <tturner@...> Date: Tue, 17 Dec 1996 14:02:41 -0500

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