- 8
Ingredients
- 1 T. olive oil
- 1 lb. medium button mushrooms, thickly sliced
- 1 bunch scallions, finely chopped
- 1 lb. arborio rice
- 1 tsp. ground turmeric
- 1 tsp. ground coriander
- 4 C. boiling water
- 3 oz. Glace de Poulet Gold
- 3 oz. porcini mushrooms, reconstituted
- 6 oz. hot water
- 8 oz. can yellow corn
- 1 roasted red pepper, chopped
- 3 oz. imported Genoa salami cut into thin strips
- 4 pancetta cut into thin strips, sauteed until crisp
- 1/2 C. grated Parmesan cheese
Preparation
Step 1
1. Reconstitute porcini mushrooms by placing them in 6 oz. hot water until soft and pliable, according to package directions. Remove mushrooms from
water, reserve water and chop mushrooms coarsely.
2. Bring 4 C. water to a boil. Remove from heat and add 3 oz. Glace de Poulet Gold. To the broth, add the reserved mushroom water.
3. Heat oil in a stockpot. Cook scallions and the button mushrooms about 3 minutes. Add rice and spices, cooking another 3 minutes. Add 1/2 C. of the chicken/mushroom water stock, and simmer gently, stirring occasionally until the rice absorbs the liquid. Repeat this process adding 1 C. of stock at a time until the stock is used.
4. Meanwhile, cook salami and pancetta.
5. Add the porcini mushrooms, corn, salami and pancetta, simmer until all stock has been absorbed and the rice is cooked. Remove from heat and stir in Parmesan cheese.