*  Exported from  MasterCook  *

                      RISOTTO CON PORCINI MUSHROOMS

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Boletes                          Wild Mushrooms

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
     1/2  cup           dry white wine
   6 1/2  cups          hot chicken or
                        veal stock
     1/2  teaspoon      salt
   2      tablespoons   butter -- cut into bits
     1/2  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 1/2 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



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