| 6 6 |
clv ea |
garlic onions |
dice and brown in olive oil, reserve |
| 2 |
oz |
funghi secchi |
soak in warm water, then dice, reserve, also reserve liquid |
| 2 |
lb |
italian (arborio) rice |
brown lightly in large cast iron frying pan or chicken fryer |
| 8 - - |
c |
chicken stock mushroom liquid water as required |
add stock, then other liquid, cup at a time letting rice absorb liquid until done |
| 2 1 |
ea T |
packets saffron [salt] |
add, along with reserved onion mix and mushrooms |
| |||