Wild Mushroom Risotto
| Yield: | 2 Servings |
| Categories: | Italian, Vegetables |
| 3 | tb | Unsalted butter |
| 4 | oz | Shiitake mushrooms; (or other wild mushrooms), stems removed, sliced |
| 4 | oz | White mushrooms stems removed, sliced |
| Salt | ||
| Freshly ground black pepper | ||
| 2 | tb | Unsalted butter |
| 1 | tb | Oil |
| 1/3 | c | Finely minced onion |
| 1 1/2 | c | Arborio rice |
| 1/2 | c | Dry white wine or broth |
| 5 | c | Broth |
| 1/4 | c | Mascarpone cheese =OR=- Whipping cream (or substitute skim milk) |
| 1/4 | c | Grated Parmesan cheese |
| 1 | tb | Chopped parsley |
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