Preparation:
To prepare the saffron rice: Heat the broth until it is almost boiling in a saucepan. Preheat the oven to 400ΓΈ. In the meantime, heat the olive oil in a separate saucepan. Add the onion, and cook until it is wilted. Stir in the rice and coat it with the olive oil; cook 1 minute, then add the wine. When the wine has completely evaporated, add the broth 1/4 cup at a time, stirring the rice as you do so, and allow the broth to evaporate before you add the next 1/4 cup of broth. Continue to add broth and let it evaporate until the rice is fully cooked but not soft (it will take about 15 minutes from the time you start adding the broth); you may not need the full 3 cups of broth. Stir in the butter, saffron, Grana, salt, and egg. Pour half of the rice into a buttered 8" Bundt pan or ring-shaped oven-proof dish. Distribute the Fontina over the rice, top with the remaining rice, and place the pan in a larger pan filled halfway up the sides with water. Bake in the preheated oven for 40 minutes as you prepare the wild mushroom sauce.
To prepare the wild mushroom sauce:
Heat the butter in a wide saucepan. Add the leek, garlic, and shallot, and cook until wilted. Stir in the wild mushrooms and the sage leaves, and deglaze with the white wine. When the wine has almost evaporated, add the broth, and cook over moderate heat for 20 minutes. Season to taste with salt and pepper and remove from the heat. The sauce should be rather dry.
Unmold the rice ring onto a serving platter. Pour most of the wild mushroom sauce into the center of the ring, and garnish the outside of the ring with the rest. Serve hot. |
