Risotto Con Porcini Mushrooms

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Risotto Con Porcini Mushrooms Ingredients

3 tb Olive oil	6 1/2 c Hot chicken or
1 c Minced onion	Veal stock
2 tb Minced shallots	1/2 ts Salt
12 oz Fresh porcini mushrooms;	2 tb Butter; cut into bits
Mixed wild mushrooms	1/2 c Freshly grated
2 c Arborio rice	Freshly ground pepper to
1/2 c Dry white wine

Instructions for Risotto Con Porcini Mushrooms

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 Posted to EAT-L Digest 24 Aug 96 Date: Sun, 25 Aug 1996 04:26:16 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM>

Main Ingredient: MushroomsCuisine: Uncategorized