Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Boletes Wild Mushrooms
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Olive oil
1 c Onion -- minced
2 tb Shallots -- minced
12 oz Fresh porcini mushrooms or
- mixed wild mushrooms --
- sliced
2 c Arborio rice
1/2 c Dry white wine
6 1/2 c Chicken or veal stock -- hot
1/2 ts Salt
2 tb Butter -- cut into bits
1/2 c Parmigiano-Reggiano --
- freshly grated
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.
