*  Exported from  MasterCook  *
 
                RISOTTO WITH PORCINI, SHIITAKE AND VIN SANTO
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Boletes                          Shiitake
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      cups          chicken stock -- heated to simmer in
                         saucepan
    4      tablespoons   virgin olive oil
      1/2  medium        red onion -- finely chopped
      1/2  pound         fresh porcini mushrooms
      1/2  pound         fresh shiitake mushrooms
    1 1/2  cups          Italian arborio rice
    4      tablespoons   sweet butter
    1      cup           vin santo
      1/2  cup           freshly grated Parmigiano Reggiano
 
 Heat all chicken stock to simmer and place on back burner at low temperature.
 
 In a heavy bottom 12 to 14-inch saute pan over medium flame, heat 4 tablespoons
 virgin olive oil, add chopped onion, and saute until translucent but not
 browned.
 
 Add mushrooms and saute until lightly browned but not fully cooked. Add rice
 and stir over heat one minute to coat thoroughly. Add a 4-ounce ladle of warm
 chicken stock and, stirring constantly, allow it to cook, boiling slowly until
 it dissipates. When it is gone, add another ladle of broth and repeat until
 rice is quite al dente (about 12 to 14 minutes). Add butter, vin santo and
 Parmigiano Reggiano and bring to boil again, continuing to stir until rice is
 done, firm and tender all the way through.
 
 Yield: 4 servings
 
 
 
 
 
 
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