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LOCATION: Recipes >> Rice >> Risotto 19

Print this Recipe    Risotto 19

Wild Mushroom Risotto

3 tablespoon 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 tablespoon unsalted butter
1 tablespoon oil
1/3 cup finely minced onion
1 1/2 cup arborio rice
1/2 cup dry white wine or broth
5 cup broth
1/4 cup Mascarpone cheese or Whipping cream (or substitute skim milk)
1/4 cup grated Parmesan cheese
1 tablespoon 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.

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