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
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)
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).