While delicious on its own as a main course, I can't help but imagine how good this would be served under a seared duck breast. This recipe serves 4 as a main, 6 or more as an accompaniment.
Ingredients
½ oz. Dried Porcini Mushrooms
1# Fresh Mushrooms (I used about 8 oz. crimini, 4 oz. oyster mushrooms, 4 oz. shiitake)
2 Tbsp. Butter, divided
1 Shallot, minced
1¼ c. Arborio Rice
1 c. Dry White Wine
about 3 c. Chicken or Vegetable Stock (homemade or low-sodium), hot
a few sprigs Fresh Thyme
4 oz. Mascarpone Cheese
Instructions
Place dried porcini mushrooms in a small bowl and pour about a ½ c. of boiling water over them. Let them soak and reconstitute while you clean the fresh mushrooms.
Wipe the fresh mushrooms clean and remove the stems. Cut the crimini in quarters or sixths. Slice the shiitake and cut any large oyster mushrooms into a couple pieces.
Remove the porcini from the water and squeeze out any excess liquid. Coarsely chop. Reserve the soaking liquid.
When the rice is tender, stir in the mushrooms and thyme. Cook the risotto and the mushrooms together for a minute or two to unite the flavors. Remove from heat and stir in the mascarpone. Taste. Season with black pepper and salt, as needed. Serve in warm bowls.
Recipe by strawberryplum at http://www.strawberryplum.com/wild-mushroom-risotto/