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

2. Squeeze out the mushrooms and chop them. Saute the onion and garlic in your favorite liquid, add the rosemary and mushrooms, and boil rapidly. Add the rice and bring to a boil.

3. Add the broth and wine, and cook for 10 minutes over a low flame. (Note at this point I had much too much liquid, so I let it cook with the top off until enough had boiled away.)

4. Season to taste with salt and pepper, add the parmesan, and serve promptly.

(the original advises eating promptly so it doesnt get too dry; I didnt find this to be a problem, and even reheated it for a couple of days).

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