Adapted from The New Vegetarian Epicure, by Anna Thomas
We know you’re not getting enough mushrooms to make the full recipe, but you can adjust it proportionally to serve 3-4, or supplement with other purchased mushrooms. The original recipe calls for 2/3 cup grated Parmesan, but the smoked cheddar brings out the woodsy flavor of the mushrooms.
1 ½ lbs. fresh wild mushrooms (porcini, morels, shiitake, Portobello, oyster, or other flavorful varieties) 6-7 cups vegetable or chicken broth 2 Tbs. Olive oil 1 tsp. butter 1 clove garlic, minced dash of salt 1 medium yellow onion, chopped 1 ½ cups Arborio rice 1/3 cup Marsala 2/3 cup dry white wine 2/3 cup grated Smoked Cheddar (+ more for the table) ½ cup chopped flat-leaf parsley
Prepare the mushrooms: Clean them carefully under running water to get rid of all the grit, and trim them as needed. Cut them into thin strips or small chunks, depending on the size and variety. Heat 1 Tbs. Of olive oil and the butter in a sauté pan, and stir the garlic in it for a minutes. Add the prepared fresh mushrooms and a dash of salt, and sauté them, stirring frequently until all the mushrooms are tender and coloring around the edges.
Heat the remaining tablespoon of oil in a large sauté pan and stir the chopped onion in it over medium heat until it is soft and barely golden. At the same time, heat the broth to a simmer, cover it, and keep it warm. Add the rice to the sautéed onion and stir together for a few moments. Add the Marsala and keep stirring as it cooks away – this will take a few seconds. Add the white wine, and when it has cooked away, stir in the sautéed mushrooms and about a cup of the hot broth. Adjust the flame so that the broth simmers gently with the rice, and stir it slowly with a wooden spoon.
When the broth has almost all been absorbed, add another cup or so, and continue in the same manner, stirring as often as possible, until most of the broth is used and the rice is al dente – tender but firm. It will take about 20 or 25 minutes. When the rice has reached the right texture, stir in a last ½ cup broth, 2/3 cup of cheese, and the chopped parsley, Serve the risotto at once, in shallow bowls, and pass additional cheese at the table. Serves 6-8. - Updated: January 19, 2007
