Le Risotto Aux Champignons Tessinois
7 oz Brown rice 1 Onion, chopped fine 1 Clove garlic, chopped fine 1 ts Rosemary 1/3 oz Dried mushrooms, soaked (bolets) - get something Exotic & Flavorful 7/8 c Vegetable broth
Ingredients
- 7ozbrown rice
- 1onion, chopped fine
- 1Clovegarlic, chopped fine
- 1tsp rosemary
- 1/3ozdried mushrooms, soaked
- 7/8cup merlot or other red wine
- 2ozgrated ff parmesan (or
- 2. squeeze out the mushrooms and chop them. saute the onion a
Directions
- 1
7 oz Brown rice 1 Onion, chopped fine 1 Clove garlic, chopped fine 1 ts Rosemary 1/3 oz Dried mushrooms, soaked (bolets) - get something Exo
- 2
Cook the rice for 15 minutes in 1 3/4 cups of water
- 3
Squeeze out the mushrooms and chop them
- 4
Saute the onion and garlic in your favorite liquid, add the rosemary and mushrooms, and boil rapidly
- 5
Add the rice and bring to a boil
- 6
Add the broth and wine, and cook for 10 minutes over a low flame
- 7
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
- 8
Season to taste with salt and pepper, add the parmesan, and serve promptly