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| Rissotto Porcini |
| 2 Servings |
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| Ingredients |
1/2 C Italian rice
4 porcini mushrooms, chopped
2 oz Italian spicy sausage, sliced thinly
pinch saffron
2 T olive oil
to taste salt and pepper
3 fresh basil leaves
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| Method |
| Cook the rice for 20 minutes. Drain and put aside.
Sauté the mushrooms in the olive oil for 2 minutes.
Add the sausage to pan and sauté for 2 more minutes.
Add the saffron and basil. Sauté for 30 seconds.
Add salt and pepper to taste.
Add the rice and sauté for another 30 seconds.
Serve with a glass of Chianti. |
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