Risotto a Funghi

4 tbsp. unsalted butter
2 tbsp. olive oil
2 oz. dried porcini mushrooms
3 portabella mushrooms, sliced
1/4 cup mascarpone cheese
1/4 cup grated Parmesan cheese
1 tbsp. chopped parsley
5 to 6 cups chicken stock, simmering on stove
1/2 cup dry white wine
1/2 cup chopped shallots
1-1/2 cups Arborio rice

Directions:

Heat 2 tbsp. butter and 1 tbsp. olive oil in skillet over moderate heat; add sliced portabellas and cook for approximately 10 minutes, until they are soft. Salt and pepper to taste. Chop portabellas and the rehydrated porcinis into fine pieces. Set aside.

Heat remaining butter and oil in large skillet over moderate heat. Add shallots and sauté for 1 to 2 minutes or until they begin to soften. Add rice to the shallots and stir for 1 minute, making sure all rice gets coated. Add wine and stir until it is completely absorbed.

Begin adding stock 1/2 cup at a time, but stirring frequently; wait until each addition is almost completely absorbed before adding the next 1/2 cup. Reserve 1/4 cup to add at the end. Stir frequently to prevent sticking. After approximately 20 minutes, when the rice is tender but firm, add reserved stock and chopped mushrooms, mascarpone, Parmesan and parsley. Stir until the cheeses are melted and combined with the rice. Serve immediately.

User Reviews:

It was a little on the bland side. It just needs some more spice to it.

As you know Risotto does take some time to absorb the stock which can or can not take time.

submitted by einar on October 31, 2003

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