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1
Heat vegetable oil in a medium sized saute pan.
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2
Add the sliced onions to the pan and saute them in vegetable oil for approximately 3 minutes, or until they are tender.
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3
Add the sliced polish sausage and saute until each piece is heated through.
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4
Serve warm with spinach and risotto.
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5
A viewer, who may not be a professional cook, provided this recipe.
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6
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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7
1 pound fresh spinach, washed and trimmed
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8
1 medium yellow onion, sliced
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2 tablespoons vegetable oil
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10
2 cloves garlic, chopped
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11
Salt and pepper
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12
Saute onions in vegetable oil over medium heat until just translucent.
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13
Add chopped garlic and continue to saute for 2 minutes.
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14
Add spinach and saute until it begins to wilt.
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15
Serve immediately.
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16
Season with salt and pepper.
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17
2 tablespoons olive oil
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18
1 medium yellow onion, chopped
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19
2 cloves Garlic
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20
1/4 cup porcini mushrooms, reconstituted in water to cover
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21
1 cup Arborio rice
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22
1 cup white wine
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1/4 teaspoon salt
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1/8 teaspoon freshly ground black pepper
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25
6 cups chicken stock
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26
2 tablespoons Parmesan
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27
Fresh parsley, for garnish
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28
Heat 2 tablespoons of olive oil in a large saute pan over medium heat.
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29
Add chopped onion and garlic and saute until the onions become translucent.
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30
Add the mushrooms, reserving the mushroom juice, and rice to the pan and toss all of the ingredients together until they are thoroughly mixed.
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31
Add white wine to the pan and cook until the liquid is absorbed.
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32
Add the reserved mushroom juice, 1 teaspoon of salt and pepper and 1/2 cup of chicken stock to the saute pan.
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33
Continuously stir the mixture as you add warm chicken stock, 1/2 cup at a time, until the liquid is absorbed and the rice is cooked al dente and the stock is absorbed into the rice.
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34
Remove the pan from heat and add Parmesan and parsley for garnish.
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35
Serve immediately.
