Name: Rocky Mountain Risotto
Ingredients: 6 c Water; 1 Cube vegetable boullion; 1/4 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

The Lord can so manifest Himself to His afflicted people that the season of affliction shall be to them a season of great consolation. He is to them – a fountain of life, of strength, of grace and comfort in the afflictive hour – and of His fullness they receive, as their necessities require. The Lord Jesus Christ is a sun to enlighten and cheer His afflicted followers, and a shield to defend them. He is a hiding-place from the storm, a covert from the tempest, and as the shadow of a great rock in a dry and weary land.

John Fawcett

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Rocky Mountain		1	Servings

INGREDIENTS

6	c	Water
1		Cube vegetable boullion
1/4	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

INSTRUCTIONS

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 <[email protected]> on Sep 12, 1997

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