Wild Mushroom Risotto

Recipe Ingredients

5 cups	1185ml	Canned low-salt chicken broth
1/2 oz	14g	Dried porcini mushrooms - rinsed
		= (available at Italian markets and
		Many supermarkets)
2 tablespoons	30ml	Butter - (1/4 stick)
1 tablespoon	15ml	Extra-virgin olive oil
2 1/2 cups	156g / 5.5oz	Finely-chopped onions
12 oz	340g	Crimini mushrooms - finely chopped
2 oz	56g	Garlic cloves - minced (large)
1 tablespoon	15ml	Minced fresh thyme
1 tablespoon	15ml	Minced fresh marjoram
1 1/2 cups	240g / 8.5oz	Arborio rice or medium-grain white rice
1/2 cup	118ml	Dry white wine
1/2 cup	73g / 2.6oz	Grated Parmesan cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
		Additional grated Parmesan cheese

Recipe Instructions

Bring broth to simmer in heavy medium saucepan. Add porcini and simmer until just tender, about 2 minutes. Using slotted spoon, transfer mushrooms to plate. Cool mushrooms and chop finely. Cover broth and keep warm over very low heat.

Melt butter with oil in heavy large saucepan over medium heat. Add onions; saute until tender, about 10 minutes. Add crimini mushrooms; saute until tender, about 8 minutes. Add porcini, garlic and both herbs; saute 4 minutes. Add rice; stir 2 minutes. Add wine; cook until liquid is absorbed, stirring often, about 3 minutes.

Add 1 cup hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes.

Mix in 1/2 cup cheese. Season with salt and pepper. Serve, passing additional cheese separately.

This recipe yields 6 first-course or 4 main-course servings.

Source:
Bon Appetit, September 1999

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