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Risotto With Wild Mushrooms

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      Title: RISOTTO WITH WILD MUSHROOMS
 Categories: Main dish, Italian, Rice, Vegetables
      Yield: 2 Servings
 
    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 point.
  
  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 simmering.
  
  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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