Mixed-Mushroom Risotto

Name: Mixed-Mushroom Risotto
Yield: 8 first-course or 4 main-course Servings
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 4 garlic cloves, minced; 6 ounces shiitake mushrooms, stemmed, caps sliced; 6 ounces crimini mushrooms, sliced; 2 cups arborio rice or medium-grain rice; 1 1/2 cups dry white wine; 5 1/2 cups vegetable stock or canned vegetable broth; 2 bay leaves; 1 cup grated Parmesan cheese (about 3 ounces); 2 tablespoons chopped fresh basil; 1 tablespoon chopped fresh thyme; 2 tablespoons (1/4 stick) butter; White truffle oil* (optional); Additional grated Parmesan cheese

By Marcela Valladolid and Anthony Head

May 31, 2002

Recipe notes