Le Risotto Aux Champignons Tessinois

1. 1

   Cook the rice for 15 minutes in 1 3/4 cups of water.

2. 2

   Squeeze out the mushrooms and chop them.

3. 3

   Saute the onion and garlic in your favorite liquid, add the rosemary and mushrooms, and boil rapidly.

4. 4

   Add the rice and bring to a boil.

5. 5

   Add the broth and wine, and cook for 10 minutes over a low flame.

* Per serving · 4 servings · Values may vary.

No additional tips available.