Celestino's Wild Mushroom Risotto

Recipe Ingredients

2 oz	56g	Dry porcini mushrooms
12		Dry morel mushrooms
5 1/2 cups	1303ml	Chicken broth
		Butter - as needed
1 tablespoon	15ml	Chopped shallots
2		Garlic cloves - minced
4		Fresh shiitake mushrooms - sliced (medium)
1 cup	237ml	Dry white wine
		Salt - to taste
		Freshly-ground black pepper - to taste
1 3/4 cups	280g / 9.9oz	Arborio rice
1 tablespoon	15ml	Mascarpone cheese
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
1 tablespoon	15ml	Chopped parsley

Recipe Instructions

Soak dry mushrooms in just enough chicken broth to cover for 2 hours. Remove mushrooms from broth and squeeze dry. Chop mushrooms and set aside. Reserve broth.

Melt 2 tablespoons butter in saucepan over medium heat. Add shallots, garlic, chopped dry mushrooms and shiitake. Saute 3 minutes. Add wine and cook until liquid is absorbed. Add reserved broth and cook until reduced by half, about 5 minutes. Add salt and pepper to taste. Set aside.

Bring remaining broth to simmer in saucepan and keep hot. Melt 1 tablespoon butter in large skillet. Add rice and stir about 2 minutes to coat grains. Add 1/2 cup broth, stirring constantly with wooden spoon. Add another 1/2 cup broth and cook, stirring until rice becomes dry. Repeat adding broth in increments, cooking and stirring until rice is tender and all broth is used, about 25 minutes.

Stir in mushroom mixture, mascarpone cheese, 1 tablespoon butter and Parmesan. Add more salt and pepper if needed. Remove from heat and mix well. Sprinkle with parsley before serving.

This recipe yields 6 servings.

Each serving: 436 calories; 885 mg sodium; 28 mg cholesterol; 12 grams fat; 64 grams carbohydrates; 12 grams protein; 4 grams fiber.

Source:
The Los Angeles Times, 08-16-2000

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