Mushroom and Radicchio Risotto

4 c mushroom stock
1 pkg mixed dried mushrooms
2 c water

Bring the above ingredients to a boil, then bring heat to low. Spoon out dried mushrooms after they have reconstituted and chop finely.

3 T olive oil
1 c finely chopped onion
2 c sliced mushrooms (about 1 lb?)
1 1/2 cups arborio rice
1/2 c dry white wine

Heat oil in large saucepan over medium heat. Saute mushrooms until cooked through, about 5-7 minutes, remove from pan. Add a little more oil if necessary. Saute onion until soft, about 5 minutes. Add rice, stir 2 minutes. Add wine, reduce heat to medium-low. Simmer until wine is absorbed, stirring constantly. Add 1 c hot stock, simmer until absorbed. Keep adding stock 1/2 c at a time until rice is tender but still slightly firm in the center and mixture is creamy. Wait until stock is absorbed before each addition and stir often--this will take about 20 minutes.

2 cups finely chopped radicchio
1/3 c freshly grated Parmesan cheese
1/4 c half and half
3 T chopped fresh Italian parsley
1 t chopped fresh thyme

Add mushrooms and chopped dried mushrooms to risotto, stir in. Add 1 1/2 c radicchio and stir until wilted, about 3 minutes. Remove risotto from heat. Mix in 1/3 c Parmesan cheese, half and half, parsley and thyme. Season to taste with salt and pepper. Transfer risotto to shallow serving bowl. Sprinkle with 1/2 c radicchio. Serve, passing additional Parmesan.

Serves: 6

Source: unknown

Prepared by: Stacey for the January 2007 meeting.