INGREDIENTS

INSTRUCTIONS

* Note 1: See the "Basic Brown Sauce" recipe which is included in this
collection. * Note 2: Include in this the water from the soaked mushrooms.
Soak the mushrooms in 1 cup of hot water until very soft, about 1 hour.
Drain, reserving the water for the dish, and chop the mushrooms. Heat a
4-quart heavy saucepan and add the butter, oil, onions, spinach and
mushrooms. Cook until the onions are clear, then add the rice. Stir
carefully so each grain is coated with the oil. In a separate pan bring the
Basic Brown Stock and water, including the mushroom water, to a simmer and
add 1 cup of this liquid to the rice. Stir as it cooks to insure a nice
creamy dish. Continue adding broth as it is absorbed until the rice is
tender but still a bit chewy. Add the spinach and cook a few minutes more
until the spinach is heated through. Stir in the cheese and oregano,
rosemary, salt and pepper to taste. Serve immediately. This recipe serves 4
to 6 as a first course.
Comments: This makes a lovely change from your usual starches at dinner. It
is a classic favorite of the Milanese. It is usually considered a pasta
course, not a full meal.
Fried Risotto Cakes
Make small patties of leftover mushroom and herb risotto and fry them in a
bit of olive oil. Serve in a puddle of Basic Brown Sauce. This will be a
hit, I promise!
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08-26-1992 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-07-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.

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