Recipe - Risotto With Porcini Shiitake And Vin Santo

4 cup Chicken stock; heated to
simmer in
Saucepan
4 tablespoon Virgin olive oil
One half md Red onion; finely chopped
One half pound Fresh porcini mushrooms
One half pound Fresh shiitake mushrooms
1 One half cup Italian arborio rice
4 tablespoon Sweet butter
1 cup Vin santo
One half cup Freshly grated Parmigiano
Reggiano

Heat all chicken stock to simmer and place on back burner at low
temperature.

In a heavy bottom 12 to 14inch saute pan over medium flame, heat 4
tablespoons virgin olive oil, add chopped onion, and saute until
translucent but not browned.

Add mushrooms and saute until lightly browned but not fully cooked. Add
rice and stir over heat one minute to coat thoroughly. Add a 4ounce ladle
of warm chicken stock and, stirring constantly, allow it to cook, boiling
slowly until it dissipates. When it is gone, add another ladle of broth and
repeat until rice is quite al dente (about 12 to 14 minutes). Add butter,
vin santo and Parmigiano Reggiano and bring to boil again, continuing to
stir until rice is done, firm and tender all the way through.

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