Recipe - Wild Mushroom Risotto

3 tablespoon Unsalted butter
4 ounce Shiitake mushrooms;
(or other wild mushrooms),
stems removed, cut or sliced up
4 ounce White mushrooms
stems removed, cut or sliced up
Salt
Freshly ground black pepper
2 tablespoon Unsalted butter
1 tablespoon Oil
1/3 cup Finely minced onion
1 One half cup Arborio rice
One half cup Dry white wine or broth
5 cup Broth
One fourth cup Mascarpone cheese
=OR= Whipping cream
(or substitute skim milk)
One fourth cup Grated Parmesan cheese
1 tablespoon Chopped parsley

You can substitute dried wild mushrooms for the shiitake. Just soak them
for 15to20 minutes beforehand (and be sure to add the strained soaking
liquid to the stock). HEAT BUTTER in small skillet over moderate heat. When
it begins to foam, add mushrooms and cook for 3to5 minutes, until soft.
Add salt and pepper to taste. Turn off heat and set aside. Bring the broth
to a steady simmer in a saucepan on top of the stove. Heat butter and oil
in heavy 4quart casserole over moderate heat. Add onion, saute for 1to2
minutes, until it begins to soften, being careful not to brown. Add rice to
butteroilonion mixture. Using a wooden spoon, stir 1 minute, making sure
all grains are well coated. Add wine and stir until completely absorbed.
Add simmering broth, One half cup at a time, stirring frequently. Wait until
each addition is almost completely absorbed (approximately 2 minutes)
before adding next One half cup, reserving One fourth cup to add at the end. Stir
often. After approximately 18 minutes (rice should be tender and firm), add
One fourth cup broth, mushrooms, Mascarpone and Parmesan cheeses and stir
vigorously so cheeses melt. Sprinkle with parsley. Serve immediately.