Recipe - Leek And Mixed Mushroom Risotto

1 ounce Dried pocini mushroomw
1 cup Boiling water
4 ounce Pancetta or bacon coasely
chopped
2 tablespoon Butter
2 cup Coarsely chopped assorted
mushrooms
1 md Leek, thinly cut or sliced up (white
and light green parts only)
2 cup Arborio rice or a mixture of
brown, white and wild rice
One half cup Dry white wine
4 cup Chicken or vegetable stock
Three fourths cup Parmesan cheese

soak pocini mushrooms for 20 minutes in boiling water. Strain reserving
liquid. Rinse mushrooms and chop coarsely.

Cook pancetta or bacon. Remove from pan . Add 1 tbsp butter to pan. Add
drained mushroom and leek and cook. stirring for 3 to 5 minutes . Stir in
rice and cook, stirring for 2 minutes. Add win and cook, over medium heat,
scraping up the brown bits at the bottom of the saucepan, until the wine
has been absorbed by the rice.

Combine reserved mushroome soaking liquid and stock and add to rice One half cup
at a time . When rice has cooked for 20 to 25 minutes, taste to see if
done. The rice should be tender but still have resilience. Stir in One fourth cup
Parmesan and the remaining butter. Seasonwith salt and pepper if necesary.
Sprinkle pancetta over top and serve with the remaining parmesan.
Posted to Recipe Archive 20 October 96

Date: Sun, 20 Oct 96 13:31:02 EDT

submitted by: cici@interlog.com