INGREDIENTS

INSTRUCTIONS

Rinse the mushrooms well, and soak in 1 cup warm water for about half an
hour before making the risotto. Heat the stock to boiling, then reduce heat
to warm, so it's just below simmering for the whole operation. In your
risotto pan, gently melt 3 T butter together with 3 T olive oil. Then add
onion, increase heat to low and saute until onions are soft and just turn
golden. Stir, increasingly toward the end, so they don't burn. While that's
happening, grate about 1/2 C of cheese. When the onions are done, add in
the rice, turn up the heat to medium, and stir for about 3 minutes until
the rice looks jewelled. Add in the wine and let it sizzle and steam away.
Chop the mushrooms and add them into the pan. Add the water they've been
soaking in and stir and cook until it's absorbed. (If you see grit at the
bottom, don't add it to the risotto. Or, sift the whole liquid through
cheesecloth to remove the grit. Don't waste too much of the liquid, it's
very flavourful. ) Once the first liquid is absorbed, start adding the
stock, about a cup a a time. Stirring constantly, and let it absorb, then
add another cup, and so on, until it's al dente. As the rice nears
completion (and gets creamy), you might want to add the stock a half cup at
a time, so it doesn't turn out too watery. The rice should be cooked but al
dente. (You might want to turn the heat down a little as it nears
completion to better control the absorption. ) Taste constantly to monitor.
Turn off the heat. Add in the cheese. The remaining butter. Stir. Adjust
salt. Serve with remaining wine. busted by sooz
Posted to recipelu-digest Volume 01 Number 250 by James and Susan Kirkland
<kirkland@gj.net> on Nov 12, 1997

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