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| Home -> [Italian, Rice & Grains, Risotto, Western European] -> [Le risotto aux champignons tessinois Recipe] |
Le risotto aux champignons tessinois
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Italian, Rice & Grains, Risotto, Western European |
Rating: |
0 |
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Ingredients:
| 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 & | | | Flavorful | | 4/5
| cup | Vegetable broth | | 4/5
| cup | Merlot or other red wine | | 2
| oz | Grated ff Parmesan (or | | | Sapsago, if you can find | | | It) | | | Salt, pepper |
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Procedures:
| 1 | Cook the rice for 15 minutes in 1 ?cups of water. | | 2 | Squeeze out the mushrooms and chop them. | | 3 | Saute the onion and garlic in your favorite liquid, add the rosemary and mushrooms, and boil rapidly. | | 4 | Add the rice and bring to a boil. | | 5 | Add the broth and wine, and cook for 10 minutes over a low flame. | | 6 | (note ~ at this point i had much too much liquid, so i let it cook with the top off until enough had boiled away). | | 7 | Season to taste with salt and pepper, add the parmesan, and serve promptly. | | 8 | (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) |
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