MUSHROOM RISOTTO (Bon Appétit, November 2008)
6 cups low salt chicken broth
1 stick butter, divided in half
6 T shallots
1 clove garlic, minced
12 oz. assorted wild mushrooms (chanterelle, crimini, or shiitake)
1 3/4 cups arborio rice
1 cup dry white wine
1/3 cup chopped Italian parsley
1/3 cup Parmesan cheese (plus more to taste)
Simmer broth in medium saucepan and keep warm. Melt ½ stick butter in large skillet over medium-high heat. Add 3 tablespoons shallots, garlic, and the mushrooms. Sauté until mushrooms are soft (about 10 minutes). Season with salt and pepper.
Melt ½ stick butter in another heavy large saucepan over medium-high heat. Add 3 tablespoons shallots and sauté until soft, about 2 minutes. Add rice and stir for 1 minute.
Add wine and stir until almost dry, about 4 minutes. Add 1 cup warm broth and simmer for 2 minutes, stirring occasionally. Repeat with another cup of broth. Add 2 cups broth and simmer 4 minutes, stirring occasionally. Next, add final 2 cups broth, mushroom mixture, parsley, and 1/3 cup parmesan cheese. Simmer until creamy and rice is tender, but still firm to bite, about 8 minutes. Season with salt and pepper.