*  Exported from  MasterCook  *
                           WILD MUSHROOM RISOTTO
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Italian                          Vegetarian
                 Maresca                          Darrow
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoon    Unsalted butter
    4      ounce         Shiitake mushrooms
                         - (or other wild mushrooms)
                         -  stems removed -- sliced
    4      ounce         White mushrooms
                         - stems removed -- sliced
                         Freshly ground black pepper
    2      tablespoon    Unsalted butter
    1      tablespoon    Oil
      1/3  cup           Finely minced onion
    1 1/2  cup           Arborio rice
      1/2  cup           Dry white wine or broth
    5      cup           Broth
      1/4  cup           Mascarpone cheese
                         -=OR=- Whipping cream
                         -(or substitute skim milk)
      1/4  cup           Grated Parmesan cheese
    1      tablespoon    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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