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Risotto ai Funghi di Bosco
Celestino Drago's Famous Mushroom Risotto
12 oz. Arborio rice
1 Tbls. chopped shallots
2 garlic cloves
2 Tbls. butter
12 pieces dry morel mushrooms
2 oz. dry porcini mushrooms
4 medium fresh shitake mushrooms
4 Tbls. grated parmesan cheese
1 Tbls. mascarpone cheese
1/2 cup dry white wine
1 Tbls. chopped Italian parsley
vegetable broth
salt and pepper to taste

 

The Sauce
Two hours before cooking, soak dry mushrooms in warm chicken broth. Remove mushrooms and save broth. Squeeze liquid from the mushrooms, chop and put aside.

In a saucepan add two tablespoons butter, shallots, garlic, dry mushrooms and fresh shitakes. Saute for about 3 minutes,
then add 1 cup of vegetable broth, cook for another 5 minutes and set aside.

The Risotto
Melt butter in a pan over medium heat, add rice and stir without stopping until grains are coated.

Add white wine. Let wine evaporate and keep adding
vegetable broth 1/2 cup at a time while stirring. Add mushroom sauce, salt and pepper to taste. (Cook 18-20 minutes after adding wine). Remove pan from heat;
add parsley, marcarpone and Parmesan cheese. Mix well.

Preparation Time: 40 minutes Serves: 4
Recipe Origin: Italy
Submitted by:
Pamela Saunders
California
United States
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