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CARLA FRACCI'S RECIPE FOR RISOTTO CON FUNGHI (RICE WITH MUSHROOMS)

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FROM CARLA FRACCI, ITALIAN BALLET DANCER AND ACTRESS

FROM TANAQUIL LE CLERCQ’S THE BALLET COOK BOOK

 
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SERVES:
4

PREP TIME:
30 MIN

TOTAL TIME:
1 HR 30 MIN


INGREDIENTS
5 large dried mushrooms
1 can of chicken stock, 15 oz
4 tbs. butter
1 tbs. oil
2-3 onions, thinly sliced
1 cup Arborio rice
2 cups buttermilk
¼ tsp. saffron
½ tsp. salt
Pinch of pepper
Grated parmesan cheese to taste

DIRECTIONS

Soak mushrooms in warm water for 30 minutes, changing the water twice. Drain.

Cook mushrooms in bouillon until tender, about 1 hour. Drain, reserving liquid, and chop into small pieces.

Melt butter, add oil, and sauté onions until golden, about 5 minutes. Add rice and sauté until pale yellow, stirring occasionally. Add milk, chopped mushrooms, saffron, salt and pepper. Simmer 20 minutes, stirring occasionally. If necessary moisten with a little bouillon to keep from drying out. Sprinkle with parmesan and serve immediately.

Bea Rue

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Recently I began taking inventory of my life, recognizing the shifts I could make to lessen my personal consumption and impact. Since we spend a quarter of our lives working, that was certainly an area demanding attention. So I left retail and begin my career freelancing for small businesses whose higher purpose transcends profit.

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