Wild Mushroom Risotto

Ingredients for Wild Mushroom Risotto

• 1200ml canned low-salt chicken broth

• 15g dried porcini mushrooms,* rinsed

• 2 matskedar (1/4 paket) smör

• 1 tablespoon extra-virgin olive oil

• 600ml finely chopped onions

• 350g crimini mushrooms, finely chopped

• 2 large garlic cloves, minced

• 1 tablespoon minced fresh thyme

• 1 tablespoon minced fresh marjoram

• 275g arborio rice or medium-grain white rice

• 120ml dry white wine

• 120ml grated Parmesan cheese

• Additional grated Parmesan cheese

Bring broth to simmer in heavy medium saucepan. Add porcini and simmer until just tender, about 2 minutes. Using slotted spoon, transfer mushrooms to plate. Cool mushrooms and chop finely. Cover broth and keep warm over very low heat.

Melt butter with oil in heavy large saucepan over medium heat. Add onions; sauté until tender, about 10 minutes. Add crimini mushrooms; sauté until tender, about 8 minutes. Add porcini, garlic and both herbs; sauté 4 minutes. Add rice; stir 2 minutes. Add wine; cook until liquid is absorbed, stirring often, about 3 minutes. Add 240ml hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes. Mix in 60g cheese. Season with salt and pepper. Serve, passing additional cheese separately.

*Porcini are available at Italian markets and many supermarkets.

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