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  • Le Risotto Aux Champignons Tessinois

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    Le Risotto Aux Champignons Tessinois
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 7 ounce Brown rice
    • 1 x Onion, minced fine
    • 1 x Clove garlic, minced fine
    • 1 tsp Rosemary
    • 1/3 ounce Dry mushrooms, soaked (bolets) - get something Exotic & Flavorful
    • 7/8 c. Vegetable broth
    • 7/8 c. Merlot or possibly other red wine
    • 2 ounce Grated ff Parmesan (or possibly Sapsago, if you can find It) Salt, pepper

    Directions

    1. 1. Cook the rice for 15 min in 1 3/4 c. of water.
    2. 2. Squeeze out the mushrooms and chop them. Saute/fry the onion and garlic in your favorite liquid, add in the rosemary and mushrooms, and boil rapidly. Add in the rice and bring to a boil.
    3. 3. Add in the broth and wine, and cook for 10 min over a low flame. (Note at this point I had much too much liquid, so I let it cook with the top off till sufficient had boiled away.)
    4. 4. Season to taste with salt and pepper, add in the parmesan, and serve promptly.
    5. (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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