Ingredients
1 cup rice
1/4 cup butter
1 onion, chopped
1 quart meat broth
salt and pepper
1/2 teaspoon saffron
1 cup white wine, heated
1 cup Parmesan cheese, grated
1 pound fresh mushrooms, quartered
3 tablespoons olive oil
Directions
Brown rice in butter, add onions and fry a few minutes; add a pint of meat broth, and boil rapidly.
While rice is boiling, gently shake the pan to prevent it from sticking, as the broth evaporates.
Add remaining broth, and seasonings; continue boiling, reducing heat as liquid absorbs; add cheese, wine and saffron mixed with a little water, mix gently; set over steam until dry and fluffy.
Saute mushrooms in hot olive oil and season.
Pile rice in center of serving dish, arrange mushrooms in a ring around it and serve.
Have grated cheese in a wooden bowl with a wooden spoon, and let each person sprinkle cheese over his portion of the rice and mushrooms.
Serves 6.
NOTE: This is an ancient dish of Tuscany, where it is known as Tridura.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Ilia Repine: Paysage d'ete dans la province de Koursk, 1881. |
