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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