LE RISOTTO AUX CHAMPIGNONS TESSINOIS

Servings: 4
Ingredients:

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 and
Flavorful
7/8 c  Vegetable broth
7/8 c  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
promptly.

(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).

Posted by ‘Sue Willis, NIU 815-753-0667, CERN 41-22-767-5420′ to the
Fatfree Digest [Volume 14 Issue 13] Jan. 13, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

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