Guest guest Posted January 20, 2001 Report Share Posted January 20, 2001 Risotto con i funghi 200 grams mixed wild mushrooms 1 small sprig rosemary, chopped 500 grams risotto rice 1 onion, chopped 1-2 cloves garlic, chopped 100 grams unsalted butter 1 large glass dry white wine (or water) salt & pepper 1.5 litres vegetable stock grated parmesan for serving Chop the mushrooms roughly. Place the onion, garlic & rosemary into a large, heavy-based pan with 1/2 the butter. Fry together gently until the onion is soft. Add the chopped mushrooms & stir them together thoroughly. Cook until the mushrooms are just soft. Add the wine, stir & wait for the alcohol to burn off. Stir in the rice & heat through until hot & shining, then season with salt & pepper & begin the cooking process, adding a little hot stock at a time & waiting for the rice to absorb it before adding more. Continue in this way for about 20 minutes, until the rice is tender & all the grains are plump & fluffy. Remove the pan from the heat & stir in the remaining butter. Cover & leave to stand about 3 minutes. Serve with freshly-grated parmesan if you want. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2001 Report Share Posted January 20, 2001 Wow, this sounds *very* yummy, I think I am going to have to try it. One question though ... anyone have a link to a metric to american measurement calculator or something? I'm afraid I don't know grams and stuff that well On Sat, 20 Jan 2001 10:33:35 -0000, wrote: > Risotto con i funghi > > 200 grams mixed wild mushrooms > 1 small sprig rosemary, chopped > 500 grams risotto rice > 1 onion, chopped > 1-2 cloves garlic, chopped > 100 grams unsalted butter > 1 large glass dry white wine (or water) > salt & pepper > 1.5 litres vegetable stock > grated parmesan for serving > > Chop the mushrooms roughly. Place the onion, garlic & rosemary into a large, heavy-based pan with 1/2 the butter. Fry together > gently until the onion is soft. Add the chopped mushrooms & stir them together thoroughly. Cook until the mushrooms are just soft. > Add the wine, stir & wait for the alcohol to burn off. Stir in the rice & heat through until hot & shining, then season with salt & > pepper & begin the cooking process, adding a little hot stock at a time & waiting for the rice to absorb it before adding more. > Continue in this way for about 20 minutes, until the rice is tender & all the grains are plump & fluffy. Remove the pan from the > heat & stir in the remaining butter. Cover & leave to stand about 3 minutes. Serve with freshly-grated parmesan if you want. > Kit (missdusty) Spazz, Jester, Jerry, Tuffy, Snuggles, & Buddy http://members.home.net/kits-zoo/index.html http://www.crosswinds.net/~quernatema _____ Send a cool gift with your E-Card http://www.bluemountain.com/giftcenter/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2001 Report Share Posted January 20, 2001 For measurement conversion: Figure about 30 grms as one ounce. 1 liter is ruffly 1 quart or 4 cups. Recipe would include: 8 oz. mushrooms 1 lb. Rice 3 or 4 oz. butter or 1 stick 6 cups stock I would add more onions because I love onions ;-) Also, some chopped celery for more flavor. A little chopped green pepper, or jalopenas, grated carrots for color as well as flavor. And, for a different flavor kick, use tomato or V8 juice, instead of stock, with or without chopped tomatoes. Pecans, whole or chopped, are good addition. The variety is as endless as your imagination !!! Enjoy !!! Kit wrote: > Wow, this sounds *very* yummy, I think I am going to have to try it. > > One question though ... anyone have a link to a metric to american > measurement calculator or something? I'm afraid I don't know grams and > stuff that well > > On Sat, 20 Jan 2001 10:33:35 -0000, wrote: > > > Risotto con i funghi > > > > 200 grams mixed wild mushrooms > > 1 small sprig rosemary, chopped > > 500 grams risotto rice > > 1 onion, chopped > > 1-2 cloves garlic, chopped > > 100 grams unsalted butter > > 1 large glass dry white wine (or water) > > salt & pepper > > 1.5 litres vegetable stock > > grated parmesan for serving > > > > Chop the mushrooms roughly. Place the onion, garlic & rosemary into a > large, heavy-based pan with 1/2 the butter. Fry together > > gently until the onion is soft. Add the chopped mushrooms & stir them > together thoroughly. Cook until the mushrooms are just soft. > > Add the wine, stir & wait for the alcohol to burn off. Stir in the rice & > heat through until hot & shining, then season with salt & > > pepper & begin the cooking process, adding a little hot stock at a time & > waiting for the rice to absorb it before adding more. > > Continue in this way for about 20 minutes, until the rice is tender & all > the grains are plump & fluffy. Remove the pan from the > > heat & stir in the remaining butter. Cover & leave to stand about 3 > minutes. Serve with freshly-grated parmesan if you want. > > > > Kit (missdusty) > Spazz, Jester, Jerry, Tuffy, Snuggles, & Buddy > http://members.home.net/kits-zoo/index.html > http://www.crosswinds.net/~quernatema > > _____ > Send a cool gift with your E-Card > http://www.bluemountain.com/giftcenter/ > > contact owner: -owner > Mail list: > Delivered-mailing list > List-Un: - > > no flaming arguing or denigration of others allowed > contact owner with complaints regarding posting/list > or anything else. Thank you. > please share/comment/inform and mostly enjoy this list Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2001 Report Share Posted January 20, 2001 Kit, this should help you.. go to http://www.convert-me.com/en/ Lisa --- Kit <missdusty wrote: > Wow, this sounds *very* yummy, I think I am going to > have to try it. > > One question though ... anyone have a link to a > metric to american > measurement calculator or something? I'm afraid I > don't know grams and > stuff that well > > On Sat, 20 Jan 2001 10:33:35 -0000, > wrote: > > > Risotto con i funghi > > > > 200 grams mixed wild mushrooms > > 1 small sprig rosemary, chopped > > 500 grams risotto rice > > 1 onion, chopped > > 1-2 cloves garlic, chopped > > 100 grams unsalted butter > > 1 large glass dry white wine (or water) > > salt & pepper > > 1.5 litres vegetable stock > > grated parmesan for serving > > > > Chop the mushrooms roughly. Place the onion, > garlic & rosemary into a > large, heavy-based pan with 1/2 the butter. Fry > together > > gently until the onion is soft. Add the chopped > mushrooms & stir them > together thoroughly. Cook until the mushrooms are > just soft. > > Add the wine, stir & wait for the alcohol to burn > off. Stir in the rice & > heat through until hot & shining, then season with > salt & > > pepper & begin the cooking process, adding a > little hot stock at a time & > waiting for the rice to absorb it before adding > more. > > Continue in this way for about 20 minutes, until > the rice is tender & all > the grains are plump & fluffy. Remove the pan from > the > > heat & stir in the remaining butter. Cover & > leave to stand about 3 > minutes. Serve with freshly-grated parmesan if you > want. > > > > Kit (missdusty) > Spazz, Jester, Jerry, Tuffy, Snuggles, & Buddy > http://members.home.net/kits-zoo/index.html > http://www.crosswinds.net/~quernatema > > > > > > _____ > Send a cool gift with your E-Card > http://www.bluemountain.com/giftcenter/ > > > > contact owner: -owner > Mail list: > Delivered-mailing list > > List-Un: > - > > no flaming arguing or denigration of others allowed > contact owner with complaints regarding posting/list > > or anything else. Thank you. > please share/comment/inform and mostly enjoy this > list > > > Auctions - Buy the things you want at great prices. http://auctions./ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2001 Report Share Posted January 21, 2001 There's a great on-line conversion utility at www.sciencemadesimple.com/conversions.html. I'll try to remember to put in conversions when I post recipes in future :-) And the recipe really is yummy! Deborah - " Kit " <missdusty Saturday, January 20, 2001 10:55 PM Re: Risotto con i funghi (mushroom risotto) > Wow, this sounds *very* yummy, I think I am going to have to try it. > > One question though ... anyone have a link to a metric to american > measurement calculator or something? I'm afraid I don't know grams and > stuff that well > > On Sat, 20 Jan 2001 10:33:35 -0000, wrote: > > > Risotto con i funghi > > > > 200 grams mixed wild mushrooms > > 1 small sprig rosemary, chopped > > 500 grams risotto rice > > 1 onion, chopped > > 1-2 cloves garlic, chopped > > 100 grams unsalted butter > > 1 large glass dry white wine (or water) > > salt & pepper > > 1.5 litres vegetable stock > > grated parmesan for serving > > > > Chop the mushrooms roughly. Place the onion, garlic & rosemary into a > large, heavy-based pan with 1/2 the butter. Fry together > > gently until the onion is soft. Add the chopped mushrooms & stir them > together thoroughly. Cook until the mushrooms are just soft. > > Add the wine, stir & wait for the alcohol to burn off. Stir in the rice & > heat through until hot & shining, then season with salt & > > pepper & begin the cooking process, adding a little hot stock at a time & > waiting for the rice to absorb it before adding more. > > Continue in this way for about 20 minutes, until the rice is tender & all > the grains are plump & fluffy. Remove the pan from the > > heat & stir in the remaining butter. Cover & leave to stand about 3 > minutes. Serve with freshly-grated parmesan if you want. > > > > Kit (missdusty) > Spazz, Jester, Jerry, Tuffy, Snuggles, & Buddy > http://members.home.net/kits-zoo/index.html > http://www.crosswinds.net/~quernatema > > > > > > _____ > Send a cool gift with your E-Card > http://www.bluemountain.com/giftcenter/ > > > > contact owner: -owner > Mail list: > Delivered-mailing list > List-Un: - > > no flaming arguing or denigration of others allowed > contact owner with complaints regarding posting/list > or anything else. Thank you. > please share/comment/inform and mostly enjoy this list > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2001 Report Share Posted January 22, 2001 Thank you very much for the conversion. The ingrediants are on this week's shopping list > For measurement conversion: > > Figure about 30 grms as one ounce. > 1 liter is ruffly 1 quart or 4 cups. Kit (missdusty) Spazz, Jester, Jerry, Tuffy, Snuggles, & Buddy http://members.home.net/kits-zoo/index.html http://www.crosswinds.net/~quernatema _____ Send a cool gift with your E-Card http://www.bluemountain.com/giftcenter/ Quote Link to comment Share on other sites More sharing options...
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