Wild Mushroom Risotto

Directions

Heat butter in small skillet over moderate heat.

When it begins to foam, add mushrooms and cook for 3-to-5 minutes, until soft.

Add salt and pepper to taste.

Turn off heat and set aside.

Bring the broth to a steady simmer in a saucepan on top of the stove.

Heat butter and oil in heavy 4-quart casserole over moderate heat.

Add onion, sauté for 1-to-2 minutes, until it begins to soften, being careful not to brown.

Add rice to butter-oil-onion mixture.

Using a wooden spoon, stir 1 minute, making sure all grains are well coated.

Add wine and stir until completely absorbed.

Add simmering broth, ½ cup at a time, stirring frequently.

Wait until each addition is almost completely absorbed (approximately 2 minutes) before adding next ½ cup, reserving ¼ cup to add at the end.

Stir often.

After approximately 18 minutes (rice should be tender and firm), add ¼ cup broth, mushrooms, Mascarpone and Parmesan cheeses and stir vigorously so cheeses melt.

Sprinkle with parsley.

Serve immediately.