1lb fresh wild or exotic mushrooms, cleaned & sliced
6-8 cups meat or chicken stock
1/4lb unsalted butter (8T)
1 medium onion or 2 shallots, chopped
1lb Arborio rice
3/4 cup dry white wine
3/4cup grated parmesan cheese
2T chopped fresh herbs
Bring stock to a boil, keep hot.
Melt 6T of butter in medium sauce pan.
Add onion and saut� until transparent.
Add rice to pan stirring to coat w/butter until shiny.
Add white wine, stirring until evaporated.
Ladle stock onto rice one cup at a time, stirring all the while until absorbed.
Continue until rice is halfway done (10-12 minutes) using about 1/2 of the stock.
Fold the mushrooms into the rice mixture.
Add S&P to taste.
Continue adding stock and stirring until absorbed. The rice should be al dente, about 8-10 more minutes.
Turn off heat; mix in parmesan, herbs and remaining