Stew;
1 oz dried porcini mushrooms soaked for 40 min in 2 cups water
1 lb Italian sausage (hot or mild)
Olive oil
½ cup minced onion
½ cup minced carrot
½ cup minced celery
1 garlic clove minced
1 can plum tomatoes
Salt/pepper
Risotto;
5 cups stock
4 tbsp butter
½ cup minced onion
2 ½ cups Arborio rice
½ cup white wine
½ cup grated fresh parmesan cheese
Put 1 cup water in skillet and boil sausages for 12-14 minutes,
Add oil, celery, carrot and onion cook 6 minutes,
Add porcini mushrooms (chopped), garlic and cook 1 minute,
Cut sausage into 1 inch chunks,
Add porcini water, tomatoes, salt/pepper and simmer 15-20 minutes,
Prepare risotto (see risotto recipe below)– place in buttered mold (small enough to fit on individual serving plate). Place in 400 degree oven for 10 min, cover with foil and leave 10 minutes more.
Un-mold risotto on plate and pour stew around and over.
Serves 3-4.
