recipe was contributed by Shirley Cline.
was a great inspiration when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risotto over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
This is what Shirley said "I recently received
this by e-mail and wanted to share it. It looks
so similar to the way my grandfather made it only he
used the dry mushrooms from Portugal with the porcini."
recipe comes form the Campagna Restaurant, Telluride,
pound mixed fresh wild mushrooms, sliced (e.g. chanterelles,
porcini, matsutake, etc.)
2 - 3 tblsp. butter
1/2 tsp. finely chopped, freshly-peeled garlic
1 pound Italian arborio rice ("carnaroli"
1/2 cup good quality dry white wine (ideally Italian)
3 tblsp. chopped fresh parsley
1 tblsp. chopped fresh sage
1 medium pinch of salt & pepper
7 cups (approximately) homemade chicken stock
1 cup freshly grated Italian parmigiano Reggiano
the chicken stock to a boil and then keep it on the
back burner at a slow simmer.
a separate heavy 6 - 8 quart pot, saute the mushrooms
in butter on high heat until soft and just turning
golden on the edges.
Add garlic and cook for 2 - 3 minutes.
rice, cook for 2 minutes, stirring constantly.
the wine, herbs, salt and pepper and stir until wine
heat down to medium and add in two cups of the hot
occasionally while the liquid is being absorbed.
the liquid is almost completely absorbed, add 1 more
cup of stock.
stir occasionally until almost absorbed.
adding a cup at a time, stirring until the rice is
cooked. It should be just cooked in the center - neither
crunchy nor mushy.
finish, add the cheese and 1/4 cup of stock.
for salt and adjust.
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