Recipe - Rocky Mountain Risotto

6 cup Water
1 Cube vegetable boullion
One fourth ounce Dried porcini mushrooms
2 tablespoon 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

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 halfcup
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 EATL Digest by Martha onion@TELEPORT.COM on Sep 12, 1997