Le Risotto Aux Champignons Tessinois
Serving Size : 4 Preparation Time: 0:0
Ingredients for prepare Le Risotto Aux Champignons Tessinois
:
| Amount | Measure | Ingredient - Preparation Method |
| 7 | ounces | brown rice |
| 1 | | onion - chopped fine |
| 1 | clove | garlic - chopped fine |
| 1 | teaspoon | rosemary |
| 1/3 | ounce | dried mushrooms - soaked |
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exotic &
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le risotto aux champignons tessinois |
| 7/8 | cup | vegetable broth |
| 7/8 | cup | merlot or other red wine |
| 2 | ounces | grated ff parmesan (or |
recipe Le Risotto Aux Champignons Tessinois
1. Cook the rice for 15 minutes
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in 1 3/4 cups of water. 2. Squeeze out the mushrooms and chop them. Saute the onion and
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garlic in your favorite liquid, add the rosemary and mushrooms, and boil rapidly. Add the rice and bring to a
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boil. 3. Add the broth and wine, and cook for 10 minutes over a low
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flame. (Note ~ at this point I had much too much liquid, so I let it cook
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with the top off until enough had boiled away.) 4. Season to taste
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with salt and pepper, add the parmesan, and serve promptly. (the original advises eating promptly so it
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doesn't get too dry; I didn't find this to be a problem, and
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even reheated it for a couple of days). Posted by "Sue Willis, NIU 815-753-0667, CERN
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41-22-767-5420" to the Fatfree Digest [Volume 14 Issue 13] Jan. 13, 1995. Individual
Le Risotto Aux Champignons Tessinois
recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV.
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Archived through kindness of Karen Mintzias, km@salata.com. 1.807
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