Wild Mushroom Risotto

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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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