Recipe - Risotto With Wild Mushrooms

One fourth cup Dried porcini mushrooms
1 cup Cold water
4 cup Vegetable or other stock
1 tablespoon Olive oil
One fourth cup Shallots, chopped
1 cup Arborio rice
1 Portobello mushroom, cut or sliced up
1 One fourth teaspoon Salt
Three fourths teaspoon Pepper
One half cup White wine

1. Soak the porcini in the cold water for 30 minutes. Lift the mushrooms
from the soaking water, squeezing them over the water to return any liquid
to the cup; dice the mushrooms. Strain the porcini water through a
finemesh sieve and add it to the stock.

2. Heat the stock until it reaches a low simmer, then adjust the heat so
that it stays just at the simmering point.

3. Heat the olive oil over low heat in a wide heavy pot. Add the shallots &
saut=82 until they begin to soften, 34 minutes. Add the rice and stir well
to coat the grains. Add the porcini and portobello mushrooms and saut=82
for 2 minutes.

4. Add a ladle of stock (about =AB cup). Stir until the liquid is absorbed.
Add the salt and pepper. Keep the heat under the rice at medium and the
liquid always simmering.

5. After adding 3 or 4 ladles of stock, add the wine. Continue to stir
frequently and to add a ladle of stock at a time. When the rice is almost
cooked through, in about 2025 minutes, reduce the amount of stock added
each time. As soon as the rice is cooked, remove it from the heat and serve
hot.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus
Posted to MMRecipes Digest by "John Weber" hdbrer@ibm.net on Feb 09, 98