Rocky Mountain Risotto

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Rocky Mountain Risotto Ingredients

6 c Water	1 Cloves garlic; minced (up to
1 Cube vegetable boullion	1 md Shallot; minced
1/4 oz Dried porcini mushrooms	Dried herbs such as sage and
2 tb Olive oil (up to 3)	Arborio rice

Instructions for Rocky Mountain Risotto

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 on Sep 12, 1997

Main Ingredient: Cuisine: Uncategorized