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Wild mushroom risotto

Yield: 2 servings

Ingredients:

• 3 tb Unsalted butter 1/3 c Finely minced onion
• 4 oz Shiitake mushrooms; 1 1/2 c Arborio rice - (or other wild mushrooms)
• 1/2 c Dry white wine or broth - stems removed sliced 5 c Broth
• 4 oz White mushrooms 1/4 c Mascarpone cheese

Instructions:

- stems removed sliced -=OR=- Whipping cream Salt -(or substitute skim milk) Freshly ground black pepper 1/4 c Grated Parmesan cheese 2 tb Unsalted butter 1 tb Chopped parsley 1 tb Oil 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. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK

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