Celestino's Wild Mushroom Risotto

Directions

1. Soak dry mushrooms in just sufficient chicken broth to cover for 2 hrs. Remove mushrooms from broth and squeeze dry. Chop mushrooms and set aside. Reserve broth.
2. Heat 2 Tbsp. butter in saucepan over medium heat. Add in shallots, garlic, minced dry mushrooms and shiitake. Saute/fry 3 min. Add in wine and cook till liquid is absorbed. Add in reserved broth and cook till reduced by half, about 5 min. Add in salt and pepper to taste. Set aside.
3. Bring remaining broth to simmer in saucepan and keep warm. Heat 1 Tbsp. butter in large skillet. Add in rice and stir about 2 min to coat grains. Add in 1/2 c. broth, stirring constantly with wooden spoon. Add in another 1/2 c. broth and cook, stirring till rice becomes dry. Repeat adding broth in increments, cooking and stirring till rice is tender and all broth is used, about 25 min.
4. Stir in mushroom mix, mascarpone cheese, 1 Tbsp. butter and Parmesan. Add in more salt and pepper if needed. Remove from heat and mix well. Sprinkle with parsley before serving.
5. This recipe yields 6 servings.