Recipe Category: Vegetarian
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Ingredients
- Serving Size : 2
- 3 tablespoon unsalted butter
- 4 ounce shiitake mushrooms (or other wild mushrooms)
- 4 ounce white mushrooms
- stems removed – sliced
- salt
- freshly ground black pepper
- 2 tablespoon unsalted butter
- 1 tablespoon oil
- 1/3 cup finely minced onion
- 1 1/2 cup arborio rice
- 1/2 cup dry white wine or broth
- 5 cup broth
- 1/4 cup mascarpone cheese (or substitute skim milk)
- 1/4 cup grated parmesan cheese
- 1 tablespoon chopped parsley
Method
- You can substitute dried wild mushrooms for the shiitake.
- Just soak them for 15-to-20 minutes beforehand (and be sure to add the strained soaking liquid to the stock).
- 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, saute 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, 1/2 cup at a time, stirring frequently.
- Wait until each addition is almost completely absorbed (approximately 2 minutes) before adding next 1/2 cup, reserving 1/4 cup to add at the end.
- Stir often.
- After approximately 18 minutes (rice should be tender and firm), add 1/4 cup broth, mushrooms, Mascarpone and Parmesan cheeses and stir vigorously so cheeses melt.
- Sprinkle with parsley.
- Serve immediately.
Full List of Vegetarian Recipes
Full List of Mushroom-Risotto Recipes