Wild Mushroom Risotto
Yield
2 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter, unsalted
|
|
| 4 | ounces |
mushrooms, shiitake
stems removed, sliced |
|
| 4 | ounces |
mushrooms
white, stems removed, sliced |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 2 | tablespoons |
butter, unsalted
|
|
| 1 | tablespoon |
vegetable oil
|
|
| ⅓ | cup |
onions
finely minced |
|
| 1 ½ | cups |
arborio (short-grain) rice
|
|
| ½ | cup |
white wine
dry or broth |
*
|
| 5 | cups |
stock
|
|
| ¼ | cup |
mascarpone cheese
|
*
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter, unsalted
|
|
| 115.6 | ml/g |
mushrooms, shiitake
stems removed, sliced |
|
| 115.6 | ml/g |
mushrooms
white, stems removed, sliced |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 3E+1 | ml |
butter, unsalted
|
|
| 15 | ml |
vegetable oil
|
|
| 79 | ml |
onions
finely minced |
|
| 355 | ml |
arborio (short-grain) rice
|
|
| 118 | ml |
white wine
dry or broth |
*
|
| 1.2 | l |
stock
|
|
| 59 | ml |
mascarpone cheese
|
*
|
| 59 | ml |
Parmesan cheese
grated |
|
| 15 | ml |
parsley leaves
chopped |
|
Directions
Heat butter in small skillet over moderate heat.
When it begins to foam, add mushrooms and cook for 3-to-5 minutes, until soft.
Add salt and pepper to taste.
Turn off heat and set aside.
Bring the broth to a steady simmer in a saucepan on top of the stove.
Heat butter and oil in heavy 4-quart casserole over moderate heat.
Add onion, sauté for 1-to-2 minutes, until it begins to soften, being careful not to brown.
Add rice to butter-oil-onion mixture.
Using a wooden spoon, stir 1 minute, making sure all grains are well coated.
Add wine and stir until completely absorbed.
Add simmering broth, ½ cup at a time, stirring frequently.
Wait until each addition is almost completely absorbed (approximately 2 minutes) before adding next ½ cup, reserving ¼ cup to add at the end.
Stir often.
After approximately 18 minutes (rice should be tender and firm), add ¼ cup broth, mushrooms, Mascarpone and Parmesan cheeses and stir vigorously so cheeses melt.
Sprinkle with parsley.
Serve immediately.
