*  Exported from  MasterCook  *
                        RISOTTO WITH WILD MUSHROOMS
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Main dish                        Italian
                 Rice                             Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Dried porcini mushrooms
    1       c            Cold water
    4       c            Vegetable or other stock
    1       tb           Olive oil
      1/4   c            Shallots, chopped
    1       c            Arborio rice
    1       ea           Portobello mushroom, sliced
    1 1/4   ts           Salt
      3/4   ts           Pepper
      1/2   c            White wine
   1. Soak the porcini in the cold water for 30 minutes.
   Lift the mushrooms from the soaking water, squeezing
   them over the water to return any liquid to the cup;
   dice the mushrooms. Strain the porcini water through a
   fine-mesh sieve and add it to the stock.
   2. Heat the stock until it reaches a low simmer, then
   adjust the heat so that it stays just at the simmering
   3. Heat the olive oil over low heat in a wide heavy
   pot. Add the shallots & saut‚ until they begin to
   soften, 3-4 minutes. Add the rice and stir well to
   coat the grains. Add the porcini and portobello
   mushrooms and saut‚ for 2 minutes.
   4. Add a ladle of stock (about « cup). Stir until the
   liquid is absorbed. Add the salt and pepper. Keep the
   heat under the rice at medium and the liquid always
   5. After adding 3 or 4 ladles of stock, add the wine.
   Continue to stir frequently and to add a ladle of
   stock at a time. When the rice is almost cooked
   through, in about 20-25 minutes, reduce the amount of
   stock added each time. As soon as the rice is cooked,
   remove it from the heat and serve hot.
   “The Occasional Vegetarian” by Karen Lee.  Posted by
   Diane Lazarus
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