Mixed-Mushroom Risotto

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1		Onion - finely chopped
4		Garlic cloves - minced
6 oz	170g	Shiitake mushrooms - stemmed, and
		Caps sliced
6 oz	170g	Crimini mushrooms - sliced
2 cups	320g / 11oz	Arborio rice
		= (or medium-grain rice)
1 1/2 cups	355ml	Dry white wine
5 1/2 cups	1303ml	Vegetable stock
		= (or canned vegetable broth)
2		Bay leaves
1 cup	146g / 5.1oz	Grated Parmesan cheese - (abt 3 oz)
2 tablespoons	30ml	Chopped fresh basil
1 tablespoon	15ml	Chopped fresh thyme
2 tablespoons	30ml	Butter - (1/4 stick)
		White truffle oil - (optional)
		= (available at Italian markets,
		Specialty foods stores, and some
		Supermarkets)
		Additional grated Parmesan cheese

Recipe Instructions

Heat oil in heavy large skillet over medium heat. Add onion and garlic and saute until tender, about 10 minutes. Add all mushrooms; saute until brown, about 3 minutes. Add rice; stir 3 minutes. Add wine and stir until almost absorbed.

Add stock and bay leaves; simmer uncovered until liquid is almost absorbed, mixture is creamy, and rice is just cooked, stirring occasionally, about 20 minutes.

Discard bay leaves. Stir in 1 cup Parmesan cheese, herbs, and butter. Season to taste with salt and pepper. Drizzle lightly with truffle oil, if desired. Serve, passing additional Parmesan separately.

* Available at Italian markets, specialty foods stores, and some supermarkets.

This recipe yields 8 first-course or 4 main-course servings.

Source:
Bon Appetit, June 2002

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