Risotto Alla Piemontese Recipe
Yield: 4 -6 servingRecipe by luhu.jp
Ingredients:
1 cup: Rice,
3: Chicken livers, cut up
1/3 cup: Dried wild mushrooms,
, soaked one hour
1/3 cup: Chopped onion,
1/4 cup: Butter or margarine,
2 can: Condensed chicken broth,
, 10 1/2 ounces each
Parmesan cheese,
Directions:
In saucepan, brown rice and cook livers, mushrooms, and onion in
butter until tender. Add broth. Cover; bring to a boil. Cook over
low heat 20 minutes or until all liquid is absorbed. Serve with
cheese.
Adaption of recipe by Laura Maioglio, Barbetta restaurant (New York).
Campbells Great Restaurants Cookbook, U.S.A. Electronic format
courtesy of Karen Mintzias Submitted By KM@SALATA.COM (KAREN
MINTZIAS) On 23 NOV 95 231733 -0800
Source from luhu.jp
butter until tender. Add broth. Cover; bring to a boil. Cook over
low heat 20 minutes or until all liquid is absorbed. Serve with
cheese.
Adaption of recipe by Laura Maioglio, Barbetta restaurant (New York).
Campbells Great Restaurants Cookbook, U.S.A. Electronic format
courtesy of Karen Mintzias Submitted By KM@SALATA.COM (KAREN
MINTZIAS) On 23 NOV 95 231733 -0800
Source from luhu.jp