Recipe - Risotto Alla Boscaiola Veneto Region (Venice)

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
1/3 cup Aborio rice
One half tablespoon Prosciutto ham, cut or sliced up thin
One fourth cup Red wine, 2 ounces
(preferably the wine you
will drink with this)
One fourth teaspoon Chopped parsley
2 tablespoon Grated Parmesan cheese

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 Three fourths 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 One fourth 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 EATL Digest 16 Dec 96

From: TeAntae Turner tturner@DIEHLGRAPHSOFT.COM

Date: Tue, 17 Dec 1996 14:02:41 0500