| Recipes
Welcome to our SIDE DISHES section!
Here are some great things to serve
as a part of a meal, or as a meal in and of itself!
Rocky Mountain Risotto
Yield: 1 Servings
| 6 |
c |
Water |
| 1 |
|
Cube vegetable boullion |
| ¼ |
oz |
Dried porcini mushrooms |
| 2 |
tb |
Olive oil (up to 3) |
| 1 |
|
Cloves garlic; minced (up to 2) |
| 1 |
md |
Shallot; minced |
| |
|
Dried herbs such as sage and oregano |
| |
|
Arborio rice |
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 absorbs
it. Add porcini. When rice begins to bind, after 25 to 30 minutes,
its ready.
Email: mtnfolk@aol.com
"Mountain Folk" is a Mountain Laurel production.
All rights reserved. Unauthorized use or reproduction expressly prohibited.
Mountain Folk is a member of the International Bluegrass Music Association. This
site contains links to other Internet sites. These links are not endorsements of
any products or services in such sites, and no information in such site has been
endorsed or approved by this site. |
