ROCKY MOUNTAIN RISOTTO

6 cups water
1 cube vegetable boullion
1/4 ounce dried porcini mushrooms
2 to 3 tablespoons olive oil
1 to 2 cloves garlic, minced
1 medium shallot, minced
dried herbs such as sage and oregano
Arborio rice

Boil the water. Add bouillon 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 handful of rice per person. Add broth (without the mushrooms) in half-cup amounts, stirring constantly, adding more as rice absorbs it. Add porcini. When rice begins to bind, after 25 to 30 minutes, it's ready.

Adapted from source: Conde Nast Sports for Women magazine, 1997