Marian Burros's Risotto With Wild Mushrooms

• 1 tablespoon olive oil
• 4 cups chicken broth, approximately
• 1/2 cup chopped onion
• 1 cup Arborio or medium-grain American rice
• 1/2 cup dry white wine
• 1/2 pound wild mushrooms, washed, trimmed and coarsely chopped
• 1/2 to 1 cup finely grated parmigiano reggiano
• Salt and freshly ground black pepper to taste

1. Heat oil in a heavy-bottomed pot.
2. Heat broth in separate pot.
3. Saute onion in the oil until it takes on a little color.
4. Add rice to the onion and stir until well coated.
5. Add the wine and stir; let the wine cook away, about 2 minutes.
6. Add about a cup of simmering chicken broth to the rice and cook over high heat, stirring often, until broth has been absorbed.
7. Repeat procedure, this time adding all the mushrooms as well as the broth.
8. While stirring, continue adding broth as it is absorbed into the rice.
9. You may need more or less than four cups to achieve a creamy consistency while the center of the rice is still firm.
10. When rice is done and there is still enough broth left in the rice to make it slightly runny, stir in the cheese.
11. Season with salt and pepper and serve.

olive oil, chicken broth, onion, rice, white wine, mushrooms, parmigiano reggiano, salt

Taken from cooking.nytimes.com/recipes/9836 (may not work)