Name: Risotto with Chanterelles, Hen of Woods Mushrooms, and Black
Ingredients: 7 c Water; 3 tb Olive oi; 1 tb Butter; 1 Shallot chopped; 2 Gloves garlic chopped; 1/2 lb Fresh chanterelles mushrooms; 1/2 lb Hen of the woods mushrooms; 2 c Arborio rice; 1 tb Fresh thyme chopped; 1 Black truffle approx 3/4 oz sliced thin; Salt and Pepper to taste

What procedural steps are to be taken? Matthew 18:15-17 recommends the following steps: First, private rebuke (Mt. 18:15) - do it gently, in love, out of compassion, seeking to encourage; the purpose for private rebuke is to resolve the problem without fueling unnecessary gossip. Second, if private rebuke is unsuccessful, plural rebuke (Mt. 18:16; see also Deut. 17:6; 19:15; Num. 35:30) - who are these others? church leaders? people who know the person? people who know of the sin? Third, if plural rebuke is unsuccessful, public rebuke (Mt. 18:17). Fourth, if public rebuke is unsuccessful, 'excommunication' (Mt. 18:17; 1 Cor. 5:11; Titus 3:10; possibly 2 Thes. 3:14). Fifth, if repentance occurs, restoration to fellowship and reaffirmation of love (2 Cor. 2:6-8; 2 Thes. 3:14-15; Gal. 6:1). Sixth, verses 18-20 affirm that whatever decision is made in the matter, whether the offending person is 'bound' or 'loosed', reflects the will of God in heaven. The promise 'is that God will provide wisdom, guidance, and power for decision-making to the church that is united in its powers regarding the matters of church discipline' (Laney, A Guide to Church Discipline, 76). Thus, the verdict of heaven, so to speak, is consonant with that of the church, before whom the matter was adjudicated.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

7	c	Water
3	tb	Olive oi
1	tb	Butter
1		Shallot chopped
2		Gloves garlic chopped
1/2	lb	Fresh chanterelles mushrooms
1/2	lb	Hen of the woods mushrooms
2	c	Arborio rice
1	tb	Fresh thyme chopped
1		Black truffle approx 3/4 oz sliced thin
		Salt and Pepper to taste

INSTRUCTIONS

1.Heat 1 Tbl. olive oil and 1 Tbl. butter in a large sauce pot (3-4qt), add
shallots and garlic, saut. until translucent.
2.Add mushrooms and saut. for approx. 4-5 minutes until tender; remove and
set aside.
3.Add remaining olive oil and arborio rice and saut. over medium heat to
toast the rice approximately 5 minutes.
4.Add one cup of the simmering reconstituted Glace de Poulet Gold, stirring
constantly, and simmer until the stock is absorbed.
5.Continue adding stock as it is absorbed, 1/2 cup at a time, until all the
liquid is absorbed.
6.Just before the rice is done ( and this is not the easiest to determine)
add the reserved mushrooms, fresh thyme, and black truffle.
7.Add salt and pepper to taste, and serve.
8.ENJOY!
The Reluctant Gourmet, http://www.pcfastnet.com/~reluctg
Posted to FOODWINE Digest 16 Jan 97, by Reluctant Gourmet
<reluctg@PCFASTNET.COM> on Fri, 17 Jan 1997.

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