Risotto con porcini mushrooms

Yield: 1 Servings

Measure Ingredient
3 tablespoons Olive oil
1 cup Minced onion
2 tablespoons Minced shallots
12 ounces Fresh porcini mushrooms; sliced or
Mixed wild mushrooms
2 cups Arborio rice
½ cup Dry white wine
6½ cup Hot chicken or
Veal stock
½ teaspoon Salt
2 tablespoons Butter; cut into bits
½ cup Freshly grated Parmigiano-Reggiano
Freshly ground pepper to taste

In a medium casserole, heat the olive oil and saute the onion and shallots until golden. Add the mushrooms and saute until tender, about 5 minutes.

Add the rice and stir to coat it with oil. Add the wine, stir well, and add ½ cup of the hot chicken stock and the salt. Cook, stirring constantly, until all the liquid has been absorbed. Continue to add hot stock in small batches (just enough to completely moisten the rice) and cook until each successive batch has been absorbed, stirring constantly, until the rice mixture is creamy al dente.

Remove from the heat, beat in the butter and cheese, season with pepper to taste and serve immediately.

Yield: 4 servings

Posted to EAT-L Digest 24 Aug 96 Date: Sun, 25 Aug 1996 04:26:16 EDT From: erika metzieder <100627.3022@...>

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