INGREDIENTS

INSTRUCTIONS

* 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
Posted to MM-Recipes Digest V3 #267
Date: Sun, 29 Sep 1996 23:55:33 +0000
From: Linda Place <placel@worldnet.att.net>

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