Risotto a Funghi

• 4 tbsp. unsalted butter
• 2 tbsp. olive oil
• 2 oz. dried porcini mushrooms
• 3 portabella mushrooms, sliced
• 1/4 cup mascarpone cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp. chopped parsley
• 5 to 6 cups chicken stock, simmering on stove
• 1/2 cup dry white wine
• 1/2 cup chopped shallots
• 1-1/2 cup Arborio rice

1. Heat 2 tbsp.
2. butter and 1 tbsp.
3. olive oil in skillet over moderate heat; add sliced portabellas and cook for approximately 10 minutes, until they are soft.
4. Salt and pepper to taste.
5. Chop portabellas and the rehydrated porcinis into fine pieces.
6. Set aside.
7. Heat remaining butter and oil in large skillet over moderate heat.
8. Add shallots and saute for 1 to 2 minutes or until they begin to soften.
9. Add rice to the shallots and stir for 1 minute, making sure all rice gets coated.
10. Add wine and stir until it is completely absorbed.
11. Begin adding stock 1/2 cup at a time, but stirring frequently; wait until each addition is almost completely absorbed before adding the next 1/2 cup.
12. Reserve 1/4 cup to add at the end.
13. Stir frequently to prevent sticking.
14. After approximately 20 minutes, when the rice is tender but firm, add reserved stock and chopped mushrooms, mascarpone, Parmesan and parsley.
15. Stir until the cheeses are melted and combined with the rice.
16. Serve immediately.

unsalted butter, olive oil, porcini mushrooms, portabella mushrooms, mascarpone cheese, parmesan cheese, parsley, chicken stock, white wine, shallots, arborio rice

Taken from www.foodgeeks.com/recipes/4430 (may not work)