Angela's Italian Recipe for Wild Mushroom Risotto

Wild Mushroom Risotto
(Risotto ai Funghi Selvatici)


Ingredients:
5 cups chicken broth 1/2 ounce dried porcini mushrooms, rinsed 2 tablespoons (1/4 stick) butter 1 tablespoon extra virgin olive oil 2 and 1/2 cups finely chopped onions 12 ounces crimini mushrooms, finely chopped 2 large garlic cloves, minced 1 tablespoon minced fresh thyme 1 tablespoon minced fresh marjoram 1 and 1/2 cups Arborio rice or medium-grain white rice 1/2 cup dry white wine 1/2 cup grated Parmigiano cheese Additional grated Parmigiano cheese

Directions:

Bring broth to simmer in heavy medium saucepan. Add porcini and simmer until just tender, about 2 minutes. Using slotted spoon, transfer mushrooms to plate.

Cool mushrooms and chop finely. Cover broth and keep warm over very low heat. Melt butter with olive oil in heavy large saucepan over medium heat. Add onions; saute until tender, about 10 minutes. Add crimini mushrooms; saute until tender, about 8 minutes. Add porcini mushrooms, garlic and both herbs; saute 4 minutes. Add rice; stir 2 minutes. Add wine; cook until liquid is absorbed, stirring often, about 3 minutes. Add 1 cup hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes. Mix in 1/2 cup cheese. Season with salt and pepper. Serve, passing additional cheese separately. Makes 6 first-course or 4 main-course servings.

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