Risotto with Mushrooms (Serves 3-4)

The addition of wild mushrooms gives this risotto a wonderful woodsy flavor.

1/3 cup dried wild mushrooms, preferably porcini

1 ½ cups fresh cultivated mushrooms

1/3 cup butter

2 tbsp finely chopped parsley

4 cups mushroom stock

2 tbsp olive oil

1 small onion, finely chopped

1 1/1 cups medium-grain risotto rice, such as arborio

½ cup dry white wine

salt and freshly ground black pepper

3 tbsp freshly grated Parmesan or Romano cheese

1.    Place the dried mushrooms in a small bowl with about 1 ½ cups warm water.  Soak for at least 40 minutes.  Rinse the mushrooms thoroughly.  Filter the soaking water through a strainer lined with paper towels. And reserve.

2.    Wipe the fresh mushrooms with a damp cloth, and slice finely.  Place in a bowl and toss with the lemon juice.  In a large heavy frying pan or casserole melt one third of the butter.  Stir in the fresh sliced mushrooms and cook over moderate heat until they give up their juices, and begin to brown.  Stir in the parsley, cook for 30 seconds more, and remove to a side dish.

3.    Place the stock in a saucepan.  Add the mushroom water, and simmer until needed.

4.    Heat another third of the butter with the olive oil in the same pan the mushrooms were cooked in.  Stir in the onion, and cook until it is soft and golden.  Add the rice, stirring for 1-2 minutes to coat it with the oils.  Add the soaked and sautéed mushrooms, and mix well.

5.    Pour in the wine, and cook over moderate heat until it evaporates 2-3 minutes.  Add 1 cup of stock and cook until evaporated.  Keep adding stock, 1 cup at a time until all stock is used..  Follow steps 3-4 for Risotto with cheese.

6.    Remove the risotto pan from the heat.  Stir in the remaining butter and the Parmesan or Romano.  Grind in a little black pepper, and taste again for salt.  Allow the risotto to rest for 3-4 minutes before serving.