Saffron Rice with Wild Mushroom Sauce
| Yield: | 6 Servings |
| Categories: | Meatless, Entrees |
| SAFFRON RICE | ||
| 1 | tb | Extra virgin olive oil |
| 1 | Onion; minced | |
| 1 1/4 | c | Arborio rice |
| 1/4 | c | Dry white wine |
| 3 | c | Chicken broth |
| 1 | tb | Unsalted butter |
| 2 | ts | Saffron |
| 1 | tb | Grated Grana Padano; or Parmigiano Reggiano |
| Salt | ||
| 1 | Egg; beaten to blend | |
| 3 | oz | Fontina cheese; cubed |
| WILD MUSHROOM SAUCE | ||
| 2 | tb | Unsalted butter |
| 1 | Leek (white part only); thinly sliced | |
| 1 | Clove garlic; minced | |
| 1 | Shallot; minced | |
| 3/4 | lb | Wild mushrooms; cleaned and chopped |
| 3 | Fresh sage leaves | |
| 1/4 | c | Dry white wine |
| 1/2 | c | Chicken broth |
| Salt | ||
| Freshly ground black pepper |
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