Wild Mushroom Risotto
stems removed, sliced
white, stems removed, sliced
arborio (short-grain) rice
dry or broth
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.
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.