Rocky mountain risotto

Yield: 1 Servings

Measure Ingredient
6 cups Water
1 \N Cube vegetable boullion
¼ ounce Dried porcini mushrooms
2 tablespoons Olive oil (up to 3)
1 \N Cloves garlic; minced (up to 2)
1 medium Shallot; minced
\N \N Dried herbs such as sage and oregano
\N \N Arborio rice

Ok, so its a little late for camping in some places, but this looked good and could easily be made indoors. Its from the new Conde Nast Sports for Women magazine. I just got the first issue...its not bad but WAY too many advertisments!

Over a camp stove, boil the water. Add boullion and porcini, cover and set aside. In a second pot, heat oil. Saute garlic, shallot and herbs till soft, lifting pot off flame occasionally to prevent browning. Stir in a large handfull of rice per person. Add broth (sans mushrooms) in half-cup amounts, stirring constantly, adding more as rice absorbes it. Add porcini.

When rice begins to bind, after 25 to 30 minutes, its ready.

Posted to EAT-L Digest by Martha <onion@...> on Sep 12, 1997

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