Mushroom Risotto
1 cup shitake mushrooms
1 1/2 cups white button mushrooms
1/4 cup dried porcini mushrooms
3 tablespoons olive oil
1 clove garlic
2 tablespoons parsley finely chopped
2 tablespoons butter
1 small onion finely chopped
1 cup Arborio rice
1 cup dry white wine
2 quarts chicken stock (bouillon cube is fine)
1/2 cup parmigiano (or your favorite grated cheese)
salt & pepperSoak the porcini in hot water for at least 20 minutes. Remove porcini with a slotted spoon and dry off. Pour porcini liquid through a strainer lined with a paper towel. Reserve stock.
Clean shitake and button mushrooms and slice lengthwise. In a skillet, heat the oil and garlic over medium high heat. Just before garlic becomes tawny, remove it. Add all mushrooms, and sauté turning and mixing frequently. Cook until mushrooms are softened. Reserve.
Heat the chicken stock until barely simmering. Add the reserved mushroom stock. Keep stock hot over a low flame.
In a large skillet, melt the butter, then add the onion. Let cook over medium high heat until onion softens, then add the rice. Heat until rice is hot and coated with onion-butter mixture. Add wine. Let evaporate. Then, little by little, add the stock ladle by ladle, allowing each addition to evaporate before adding another couple ladlefuls. Keep going, stir often, then when the rice is beginning to grow in size and tenderness, add the mushroom mixture. Just when the rice is al dente, add the grated cheese. Salt and pepper to taste. The whole rice process should take about 20 minutes.
Serves 3-4 as a first course, 4-5 as a side dish.
