Risotto con porcini mushrooms

 
                       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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