|1 small||Red onion; chopped finely|
|1||Clove garlic; chopped finely|
|8 ounces||Chanterelles (girolles)|
|1 tablespoon||Fresh basil leaves; chopped|
|2 ounces||Fresh parmesan cheese; grated (optional)|
|6 ounces||Italian Risotto rice|
|5 ounces||White wine|
|15 ounces||Vegetable bouillon|
In a large frying pan, gently fry the onion and garlic in half the butter, until soft and golden. Add the basil and chanterelles and cook for a few minutes. Add the rice, fry for a minute of so, stirring continously.
Pour in the wine and half the stock, bring to the boil, then cover the pan and simmer. Check every now and then to see if the rice is drying, and add more bouillon if it is.
When the rice is just cooked, stir in the rest of the butter and the cheese. Cook for a few more minutes, stirring.
Serve with a green salad and some ciabatta.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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