Description

Risotto is not difficult to make, but does take a little time and patience. It is so delicious, it is really worth the time to prepare it. It can be served as the main dish or as a side. To make it vegetarian, substitute vegetable stock for the beef stock

Ingredients

• 1 portobello mushroom
• 6 oz. cremini mushrooms
• 1/2 oz. package dried wild mushrooms, any variety
• 26 oz. beef stock
• 2 c. water
• 2 T. butter
• 1 T. olive oil
• 2 - 3 large shallots, peeled, thinly sliced
• 2 cloves garlic, peeled and minced
• 1 1/2 c. arborio rice
• 1/2 c. cognac
• handful fresh thyme
• salt and freshly ground black pepper
• freshly squeezed juice of 1/2 lemon
• 1/2 c. grated Parmesan cheese, optional
• 1/3 c. mascarpone cheese, optional
• more fresh thyme for garnish

Steps

1. Place the dried mushrooms in a small bowl; cover with warm water, according to the package directions. When reconstituted, drain, and rough chop; set aside.
2. Clean fresh mushrooms with a damp towel, or, if they are very dirty, give them a quick shower. Pat dry, trim and slice.
3. Place fresh mushrooms in a dry saute pan; cook over medium heat until they start to release moisture and darken. Stir often to prevent sticking. When mushrooms are cooked through, turn off the heat; set aside.