*  Exported from  MasterCook  *
 
                           WILD MUSHROOM RISOTTO
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Italian                          Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       tb           Unsalted butter
    4       oz           Shiitake mushrooms
                         - (or other wild mushrooms),
                         -  stems removed, sliced
    4       oz           White mushrooms
                         - stems removed, sliced
                         Salt
                         Freshly ground black pepper
    2       tb           Unsalted butter
    1       tb           Oil
      1/3   c            Finely minced onion
    1 1/2   c            Arborio rice
      1/2   c            Dry white wine or broth
    5       c            Broth
      1/4   c            Mascarpone cheese
                         -ÿÿWhipping cream
                         -(or substitute skim milk)
      1/4   c            Grated Parmesan cheese
    1       tb           Chopped parsley
 
   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.
  
 
 
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