PASTA: Mushrooms, especially the wild varieties, are especially good when used to flavour risotto. This recipe is one of my most favourite, hope it will be yours too.

RISOTTO WITH ASSORTED MUSHROOMS:

 

 

 

                                            

1½ cups Aborio rice

8 oz. fresh porcini mushrooms, stems and caps sliced ¼-inch thick, or 1 oz dried

8 oz. fresh shitake mushrooms, stems removed and sliced ¼-inch thick

4 cups hot chicken stock

½ large red onion, finely chopped                              

4 tbsp. unsalted butter  & 2 tbsp. olive oil

1 cup dessert wine or sherry                                       

salt and pepper

½ cup grated Parmesan cheese                        

 

 

 

If using dried porcini, soak in warm water for 30 minutes. Rinse, drain well and roughly chopped

 

Heat oil in a heavy wide saucepan over medium heat until hot to cook onions. Cook until translucent but not browned, 4 to 5 minutes. Add mushrooms and cook until lightly browned but not fully cooked, about 5 minutes.

 

Add rice and stir for 2-4 minutes until grains are well coated with oil and opaque. Add in hot stock, ½ cup at a time, stirring constantly, and continue cooking until liquid is absorbed before adding more. Add salt and pepper after 10 minutes of cooking.

 

Cook risotto until just softened. Add the butter, wine and cheese and bring to a gentle boil again. Continue cooking and stirring until rice is al dente or cooked to the desired degree of doneness. Serve at once.