FatFree Home
FatFree Recipe Archive
More risotto recipes from FatFree

mushroom-risotto recipe

Date:    Thu, 12 Jan 95 08:37:27 EST
 From:    "Sue Willis, NIU 815-753-0667, CERN 41-22-767-5420"
 The following recipe is adapted from a flyer which appeared in my mailbox
 here in Geneva, called "Live Better - the Magazine for the Pleasure of a 
 Healthy Life".
 Le risotto aux champignons tessinois
 for 4 people
 	7 oz brown rice
 	1 onion, chopped fine
 	1 clove garlic, chopped fine
 	1 tsp rosemary
 	1/3 oz dried mushrooms, soaked (bolets) - get something exotic & 
 	7/8 cup vegetable broth
 	7/8 cup Merlot or other red wine
 	2 oz grated ff Parmesan (or Sapsago, if you can find it)
 	salt, pepper
 	1. Cook the rice for 15 minutes in 1 3/4 cups of water.
 	2. Squeeze out the mushrooms and chop them. Saute the onion and garlic 
 in your favorite liquid, add the rosemary and mushrooms, and boil rapidly. Add
 the rice and bring to a boil. 
 	3. Add the broth and wine, and cook for 10 minutes over a low flame. 
 (Note - at this point I had much too much liquid, so I let it cook with the 
 top off until enough had boiled away.)
 	4. Season to taste with salt and pepper, add the parmesan, and serve
 (the original advises eating promptly so it doesn't get too dry; I didn't find
 this to be a problem, and even reheated it for a couple of days).
 kwlacto lacto