Cookbook:Tuscan Mushroom Risotto

| Italian cuisine | Rice

Ingredients

 * ¼ cup unsalted butter
 * 2 garlic cloves, chopped
 * 2 tablespoons shallots, chopped
 * ~½ cup dry porcini mushrooms
 * 1 cup white mushrooms, diced
 * 1½ cups risotto rice
 * ½ cup white wine
 * 5 cups chicken broth or vegetable broth
 * ¼ cup heavy cream
 * 1 cup choice of Parmesan, Romano cheese, or Asiago cheese
 * Salt and freshly ground pepper to taste
 * 1 tablespoon parsley, chopped

Procedure

 * 1) Keep broth heated in a medium-size saucepan.
 * 2) On medium heat in a large pan combine butter, garlic or garlic oil, shallots, mushrooms, and rice.
 * 3) Heat for about 2 minutes, stirring well.
 * 4) Add white wine and let simmer on low for 2 minutes.
 * 5) With lid off, add chicken or vegetable broth, add cream, and let simmer on low until liquid is absorbed, approximately 25 minutes, stirring regularly.
 * 6) Add cheese of choice and salt and pepper to taste.
 * 7) Garnish with parsley and grated choice.

Notes, tips, and variations

 * May substitute vegetable broth for chicken broth.
 * Plump, medium grain rice that contains a lot of starch, like Arborio or Carnaroli, are traditionally best. Other rices that work well are Roma, Nano, Maratelli, and Vialone.