Recipe - Risotto Con Porcini Mushrooms

3 tablespoon Olive oil
1 cup Minced onion
2 tablespoon Minced shallots
12 ounce Fresh porcini mushrooms;
cut or sliced up or
Mixed wild mushrooms
2 cup Arborio rice
One half cup Dry white wine
6 One half cup Hot chicken or
Veal stock
One half teaspoon Salt
2 tablespoon Butter; cut into bits
One half cup Freshly grated
ParmigianoReggiano
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
One half 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 EATL Digest 24 Aug 96

Date: Sun, 25 Aug 1996 04:26:16 EDT

From: erika metzieder 100627.3022@COMPUSERVE.COM