When hot, add the onion and sauté until translucent but not browned. Add the rice and sauté lightly (about one minute.) Add ½ cup of simmering broth. As the broth dries out, add another ½ cup ...

Here, porcini-infused soaking liquid is used to cook ... Add the chopped mushrooms, the rice, and the salt and stir until the rice begins to turn opaque, about 2 minutes. Add about 1/2 cup of ...

Spring porcini, among the most prized and delicious of wild mushrooms, have started their brief season at a few local farmers markets. Most people think of porcini and kindred fungi, known as ...

Add the rice and dried porcini and stir to coat. Add the wine and bay leaf and cook until the wine has evaporated. Add about one-fourth of the warm stock and cook over moderate heat, stirring ...

Rehydrate the dried porcini in the boiling water until soft ... Cook 7-10 minutes or until the mushrooms are tender. Add the rice and stir until all the grains are coated. Toast the rice for ...

Or were they there and we were too afraid to pick them? Europeans have long loved their wild mushrooms. I first encountered porcini in an Italian cookbook in my early teens. For me, they were ...

Pining for Porcini Porcini mushrooms are usually found growing wild in coniferous forests in ... Add the carnaroli rice, sauté for 2mins, seasoning with a little salt. Deglaze with the wine.

Add the leaves to the onions and sauté until softened. Drain the porcini and add to the pan. Cook for 2 minutes, then add the rice, stirring until it is hot. Add the wine, then turn the heat up ...