Mushroom Risotto

Don't let Risotto intimidate you.  It's actually really easy to make.  It requires a little time and attention, but the results are well worth it.

This recipe is from the Epicurious website (www.epicurious.com).

Recipe:

Ingredients:
5 cups canned low-salt chicken broth
1/2 ounce dried porcini mushrooms,* rinsed
2 tablespoons (1/4 stick) butter
1 tablespoon extra-virgin olive oil
2 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 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese

Preparation:

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 oil in heavy large saucepan over medium heat. Add onions; sauté until tender, about 10 minutes. Add crimini mushrooms; sauté until tender, about 8 minutes. Add porcini, garlic and both herbs; sauté 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.

Tip:  I don't use the Porcini mushrooms.  I use a mixture of Crimini mushrooms (which are like basic mushrooms, only browner and more flavourful) and Portobello mushrooms.