Wild Mushroom Risotto

Ingredients

• 1.5 cups arborio rice medium-grain white
• 2 tablespoons butter ()
• 12 ounces crimini mushrooms finely chopped
• 0.5 ounce the following: parmesan rind) dried rinsed
• 0.5 cup wine dry white
• 1 tablespoon marjoram fresh minced
• 1 tablespoon thyme sprigs fresh minced
• 2 large garlic clove minced
• 5 cups chicken broth canned
• 1 tablespoon olive oil extra virgin extra-virgin
• 2.5 cups onion finely chopped
• 0.5 cup parmesan cheese grated
• 6 servings parmesan cheese grated

Equipment

• sauce pan
• slotted spoon

Directions

1. Bring broth to simmer in heavy medium saucepan.
2. 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.
3. Melt butter with oil in heavy large saucepan over medium heat.
4. Add onions; sauté until tender, about 10 minutes.
5. Add crimini mushrooms; sauté until tender, about 8 minutes.
6. Add porcini, garlic and both herbs; sauté 4 minutes.
7. Add rice; stir 2 minutes.
8. Add wine; cook until liquid is absorbed, stirring often, about 3 minutes.
9. 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.
10. Mix in 1/2 cup cheese. Season with salt and pepper.
11. Serve, passing additional cheese separately.
12. *Porcini are available at Italian markets and many supermarkets.