With thanks to Marcella Hazan and my Mom
arborio rice 2 cups
sweet white onion 1/2 or 1/3
italian sausage - if in links, squeeze out of the links 1/2 lb
ground beef 1lb
beef broth 5-6 cups simmering
porcini mushroom 1 packet
mushrooms 1/2 lb
add white wine (1/2 cup towards end, when broth is done)
1/2 -3/4 cup parmesean/romano
soak porcini mushrooms (boiling broth (1/2-1 cup, then soak mushrooms, then remove mushrooms) wash off sand, cut into little pieces. saute onion, then add ground italian sausage. add rice (m-L temp), add broth, then mushrooms, slowly while it simmers, 1/2 cup at a time, stir (1/2 hr about)
add mushrooms & ground beef 2/3 of the way through cooking the rice.
meanwhile brown ground beef and mushrooms, add them at the end.
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iloveredwoods@gmail.com
A blog for friends of Deirdre to share recipes, poems, sundry notions, or song lyrics. The occasional nonsensical yet tyrannical rant is not only welcome but vigorously encouraged.
iloveredwoods@gmail.com
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1 comment:
I love this recipe because it reminds me of my childhood. Thanks mom! I made it without too much trouble, although I made some changes. I added some garlic, as well as dried basil, oregano and thyme, and a bay leaf. I added the spices to the broth while it was simmering. They were nice, but the strongest flavor comes from the italian sausage, which has a lovely peppery flavor (I bought the hot version at Safeway and sqeezed the insides out)
WOw, my mom was right when she said this recipe involves a lot of stirring!
I also added wine to the broth while it simmered so the alcohol content would burn off. I used 6 cups of broth and maybe 1 cup or so of wine (or a little bit more??) for 2 large cups of rice. Leah recommended Swanson's broth, and I found that it gave a really rich beef flavor - thanks leah!
I added about 1/3 cup Parmesan cheese at the end.
I also omitted the ground beef, as it seemed like there was enough meat already with the italian sausage. Next time I might add bell peppers.
I love the flavor of the dried porcini mushrooms as well. I am going to have to start using dried mushrooms more often in soups and other foods.
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