WILD MUSHROOM RISOTTO
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Unsalted butter
4 oz Shiitake mushrooms
- (or other wild mushrooms),
- stems removed, sliced
4 oz White mushrooms
- stems removed, sliced
Salt
Freshly ground black pepper
2 tb Unsalted butter
1 tb Oil
1/3 c Finely minced onion
1 1/2 c Arborio rice
1/2 c Dry white wine or broth
5 c Broth
1/4 c Mascarpone cheese
-ÿÿWhipping cream
-(or substitute skim milk)
1/4 c Grated Parmesan cheese
1 tb Chopped parsley
You can substitute dried wild mushrooms for the
shiitake. Just soak them for 15-to-20 minutes
beforehand (and be sure to add the strained soaking
liquid to the stock). HEAT BUTTER in small skillet
over moderate heat. When it begins to foam, add
mushrooms and cook for 3-to-5 minutes, until soft. Add
salt and pepper to taste. Turn off heat and set aside.
Bring the broth to a steady simmer in a saucepan on
top of the stove. Heat butter and oil in heavy 4-quart
casserole over moderate heat. Add onion, saute for
1-to-2 minutes, until it begins to soften, being
careful not to brown. Add rice to butter-oil-onion
mixture. Using a wooden spoon, stir 1 minute, making
sure all grains are well coated. Add wine and stir
until completely absorbed. Add simmering broth, 1/2
cup at a time, stirring frequently. Wait until each
addition is almost completely absorbed (approximately
2 minutes) before adding next 1/2 cup, reserving 1/4
cup to add at the end. Stir often. After approximately
18 minutes (rice should be tender and firm), add 1/4
cup broth, mushrooms, Mascarpone and Parmesan cheeses
and stir vigorously so cheeses melt. Sprinkle with
parsley. Serve immediately.