Le Risotto Aux Champignons Tessinois
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | ounces |
brown rice
|
|
| 1 | each |
onions
chopped |
|
| 1 | clove |
garlic
chopped |
|
| 1 | teaspoon |
rosemary leaves
|
|
| ⅓ | ounce |
mushrooms
soaked |
|
| ⅞ | cups |
vegetable stock
|
|
| ⅞ | cups |
red wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 202.3 | ml/g |
brown rice
|
|
| 1 | each |
onions
chopped |
|
| 1 | clove |
garlic
chopped |
|
| 5 | ml |
rosemary leaves
|
|
| 9.6 | ml/g |
mushrooms
soaked |
|
| 207 | ml |
vegetable stock
|
|
| 207 | ml |
red wine
|
*
|
Directions
Cook the rice for 15 minutes in 1 ¾ cups of water.
Squeeze out the mushrooms and chop them.
Sauté the onion and garlic in your favorite liquid, add the rosemary and mushrooms, and boil rapidly.
Add the rice and bring to a boil.
Add the broth and wine, and cook for 10 minutes over a low flame.
