Recipe - Saffron Rice With Wild Mushroom Sauce

SAFFRON RICE
1 tablespoon Extra virgin olive oil
1 Onion; minced
1 One fourth cup Arborio rice
One fourth cup Dry white wine
3 cup Chicken broth
1 tablespoon Unsalted butter
2 teaspoon Saffron
1 tablespoon Grated Grana Padano; or
Parmigiano Reggiano
Salt
1 Egg; beaten to blend
3 ounce Fontina cheese; cubed

WILD MUSHROOM SAUCE
2 tablespoon Unsalted butter
1 Leek (white part only);
thinly cut or sliced up
1 Clove garlic; minced
1 Shallot; minced
Three fourths pound Wild mushrooms; cleaned and
chopped
3 Fresh sage leaves
One fourth cup Dry white wine
One half cup 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: http://www.piacere.com
[Mastercook Calories/fat 370/15.5g (patH, ed.]

To prepare the saffron rice: Heat the broth until it is almost boiling in a
saucepan. Preheat the oven to 400ø. In the meantime, heat the olive oil in
a separate saucepan. Add the onion, and cook until it is wilted. Stir in
the rice and coat it with the olive oil; cook 1 minute, then add the wine.
When the wine has completely evaporated, add the broth One fourth cup at a time,
stirring the rice as you do so, and allow the broth to evaporate before you
add the next One fourth cup of broth. Continue to add broth and let it evaporate
until the rice is fully cooked but not soft (it will take about 15 minutes
from the time you start adding the broth); you may not need the full 3 cups
of broth. Stir in the butter, saffron, Grana, salt, and egg. Pour half of
the rice into a buttered 8" Bundt pan or ringshaped ovenproof dish.
Distribute the Fontina over the rice, top with the remaining rice, and
place the pan in a larger pan filled halfway up the sides with water. Bake
in the preheated oven for 40 minutes as you prepare the wild mushroom
sauce.

To prepare the wild mushroom sauce: Heat the butter in a wide saucepan. Add
the leek, garlic, and shallot, and cook until wilted. Stir in the wild
mushrooms and the sage leaves, and deglaze with the white wine. When the
wine has almost evaporated, add the broth, and cook over moderate heat for
20 minutes. Season to taste with salt and pepper and remove from the heat.
The sauce should be rather dry. Unmold the rice ring onto a serving
platter. Pour most of the wild mushroom sauce into the center of the ring,
and garnish the outside of the ring with the rest. Serve hot.
Recipe By : 1996 =A9 The Magazine of La Cucina Italiana (Oct 96)

Posted to MCRecipe Digest V1 #251

Date: Sat, 19 Oct 1996 19:21:39 0700 (PDT)

From: PatH phannema@wizard.ucr.edu