Wild mushroom risotto

2 servings

Ingredients

Quantity Ingredient
3 tablespoons Unsalted butter
4 ounces Shiitake mushrooms; (or other wild mushrooms), stems removed, sliced
4 ounces White mushrooms stems removed, sliced
Salt
Freshly ground black pepper
2 tablespoons Unsalted butter
1 tablespoon Oil
⅓ cup Finely minced onion
1½ cup Arborio rice
½ cup Dry white wine or broth
5 cups Broth
¼ cup Mascarpone cheese =OR=- Whipping cream (or substitute skim milk)
¼ cup Grated Parmesan cheese
1 tablespoon Chopped parsley

Directions

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, ½ cup at a time, stirring frequently. Wait until each addition is almost completely absorbed (approximately 2 minutes) before adding next ½ cup, reserving ¼ cup to add at the end. Stir often. After approximately 18 minutes (rice should be tender and firm), add ¼ cup broth, mushrooms, Mascarpone and Parmesan cheeses and stir vigorously so cheeses melt. Sprinkle with parsley. Serve immediately.

TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK

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