Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Unsalted butter 1/3 c Finely minced onion
4 oz Shiitake mushrooms; 1 1/2 c Arborio rice
- (or other wild mushrooms), 1/2 c Dry white wine or broth
- stems removed, sliced 5 c Broth
4 oz White mushrooms 1/4 c Mascarpone cheese
- stems removed, sliced -=OR=- Whipping cream
Salt -(or substitute skim milk)
Freshly ground black pepper 1/4 c Grated Parmesan cheese
2 tb Unsalted butter 1 tb Chopped parsley
1 tb Oil

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.

TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK

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