Wild mushroom risotto

MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: WILD MUSHROOM RISOTTO
  Categories: Rice
       Yield: 6 Servings
  
   1 1/2 lb Wild mushrooms, fresh;*
       6 c  Vegetable broth; or more
       2 tb Olive oil
       1 ts Butter
       1    Clove garlic; minced
       1 ds Salt
       1 md Yellow onion; chopped
   1 1/2 c  Arborio rice
     1/3 c  Marsala
     2/3 c  Dry white wine
     2/3 c  Parmesan cheese; grated
     1/2 c  Flat-leaf parsley; chopped
  
   * Porcini, morels, shiitake, Portobello, or other flavorful
   varieties. OR use 1 lb fresh wild mushrooms and 1 1/2 oz dried porcini
   
   Prepare the mushrooms: Clean them carefully under running water to
   get rid of all the grit, and trim them as needed. Cut them into thin
   strips or small chunks, depending on the size and variety. If you are
   using dried porcini, soak them in enough boiling water to cover for
   about 1/2 hour, or until they are pliable, then rinse them carefully
   under running water. Chop them coarsely, and strain the soaking water
   through a coffee filter. Add the strained water to the broth and set
   aside.
   
   Heat 1 tablespoon of olive oil and the butter in a non-stick pan, and
   stir the garlic in it for a minute. Add the prepared fresh mushrooms
   and a dash of salt, and saute them, stirring frequently, until they
   release their moisture. Add the soaked and chopped porcini and keep
   stirring over medium heat until all the mushrooms are tender and
   coloring around the edges.
   
   Heat the remaining tablespoon of oil in a large non-stick saute pan
   and stir the chopped onion in it over medium heat until it is soft
   and barely golden. At the same time, heat the broth to a simmer,
   cover it, and keep it warm.
   
   Add the rice to the sauteed onion and stir together for a few
   moments. Add the Marsala and keep stirring as it cooks away--this
   will take a few secons. Add the white wine, and when it has cooked
   away, stir in the sauteed mushrooms and about a cup of the hot broth.
   Adjust the flame so that the broth simmers gently with the rice, and
   stir it slowly with a wooden spoon.
   
   When the broth has almost all been absorbed, add another cup or so,
   and continue in the same manner, stirring as often as possible, until
   most of the broth is used and the rice is al dente--tender but firm.
   It will take about 20 to 25 minutes.
   
   When the rice has reached the right texture, stir in a last 1/2 cup of
   broth, 2/3 cup of Parmesan cheese, and the chopped parsley. Serve the
   risotto at once, in shallow bowls, and pass additional Parmesan
   cheese at the table.
   
   Source: "The New Vegetarian Epicure" by Anna Thomas
  
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