Risotto With Wild Mushrooms

• 3/4 pound wild mushrooms, preferably porcini, although cultivated mushrooms may be used
• 2 tablespoons butter
• 13 cup finely chopped onions
• 1 pound arborio rice, available in specialty food shops, about 2 2/3 cups
• 1/2 cup dry white wine
• 4 cups simmering fresh or canned chicken broth
• 5 tablespoons olive oil
• 1 clove garlic, peeled and crushed
• 2 bay leaves
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 teaspoons finely chopped parsley
• Freshly grated Parmesan cheese

1. Cut the mushrooms into one-inch pieces.
2. There should be about four cups.
3. Melt the butter in a saucepan and add the onions.
4. Cook, stirring, until the onions are wilted.
5. Add the rice and cook, stirring, about one minute.
6. Add the wine and cook, stirring, about two minutes or until the wine is absorbed.
7. Add the four cups of simmering broth and cook over moderately high heat.
8. Heat four tablespoons of the oil in a skillet and add the garlic and bay leaves.
9. Cook briefly and add the mushrooms.
10. Cook, stirring, about two minutes, and sprinkle with salt, pepper and parsley.
11. Cook about one minute more, stirring, and remove the garlic clove and bay leaves.
12. When the rice has cooked eight minutes, add the mushrooms.
13. Continue cooking, stirring often from the bottom, about two to five minutes, or until the rice is creamy but with the grains slightly resilient to the bite.
14. Sprinkle with the remaining tablespoon of olive oil and stir.
15. Serve with freshly grated Parmesan cheese on the side.

mushrooms, butter, onions, arborio rice, white wine, simmering fresh, olive oil, clove garlic, bay leaves, salt, freshly ground pepper, parsley, parmesan cheese

Taken from cooking.nytimes.com/recipes/1319 (may not work)