Le Risotto Aux Champignons Tessinois

Recipe Ingredients

7 oz	198g	Brown rice
1		Onion - chopped fine
1		Garlic - chopped fine
1 teaspoon	5ml	Rosemary
1/3 oz	9.5g	Dried mushrooms - soaked- get something ¥
		Exotic &
		Flavorful
7/8 cup	207ml	Vegetable broth
7/8 cup	207ml	Merlot or other red wine
2 oz	56g	Grated ff parmesan - (or
		Sapsago - if you can find
		It)
		Salt - pepper

Recipe Instructions

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).

Source:
Sarah Schlesinger, 500 Fat-Free Recipes

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