Saffron rice with wild mushroom sauce

6 Servings

Ingredients

Quantity Ingredient
1 onion -- minced
1 egg -- beaten to blend
1 leek (white part only) --
1 clove garlic -- minced
1 shallot -- minced
3 fresh sage leaves

Directions

: *For the saffron rice: 1 TB extra virgin olive oil

1¼ c Arborio rice

¼ c dry white wine

3 c chicken broth

1 TB unsalted butter

2 ts saffron

1 TB grated Grana Padano -- or

: Parmigiano Reggiano

: salt

3 oz Fontina cheese -- cubed

: *For the wild mushroom : sauce:

2 TB unsalted butter

: thinly sliced

¾ lb wild mushrooms -- cleaned : and chopped

¼ c dry white wine

½ c chicken broth

: salt

: freshly ground black pepper This recipe is pictured on the cover of the October 1996 issue.

Readers are= invited to collect the recipe from the website; it is NOT printed in the= magazine. collect the photo from the page: [Mastercook Calories/fat 370/15.5g (patH, ed.] Recipe By : 1996 =A9 The Magazine of La Cucina Italiana (Oct 96) From: Path <phannema@...>

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