Wild Mushroom Risotto
from Bon Appétit

Serve the risotto immediately. The longer it stands, the more the starches will set and you'll lose the creamy silkiness.

Notes: Stirring the rice often ensures that the rice cooks evenly. But, stirring the rice constantly will add air into the risotto, cooling it down and making it gluey. But if you don't stir enough, the rice will stick to the bottom and burn. So stir it often, but also give it a rest.

Like pasta, the rice should be al dente–just cooked, with a little bite to it. If you can mold a risotto into a shape (yes, like some restaurants do) you've cooked it too much. Risotto should have body, but not be overly mushy and starchy. You're not making rice pudding!

5 cups canned low-salt chicken broth (you may not need all of the stock.)
1/2 ounce dried porcini mushrooms,* rinsed

2 tablespoons (1/4 stick) butter
1 tablespoon extra-virgin olive oil
2 1/2 cups finely chopped onions
12 ounces crimini mushrooms, finely chopped
2 large garlic cloves, minced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh marjoram
1 1/2 cups arborio rice or medium-grain white rice [Do Not Wash - you'll wash away all the starch]
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese

Bring broth to simmer in heavy medium saucepan. Add porcini and simmer until just tender, about 2 minutes. Using slotted spoon, transfer mushrooms to plate. Cool mushrooms and chop finely. Cover broth and keep warm over very low heat.

Melt butter with oil in heavy large saucepan over medium heat. Add onions; sauté until tender, about 10 minutes. Add crimini mushrooms; sauté until tender, about 8 minutes. Add porcini, garlic and both herbs; sauté 4 minutes. Add rice; stir 2 minutes; do not brown. Add wine; cook until liquid is absorbed, stirring often, about 3 minutes. Add 1 cup hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook, adding more broth by cupfuls and stirring often, until rice is just tender with just a faint bite and mixture is creamy, about 20 - 30 minutes. Mix in 1/2 cup cheese and a little more if necessary to make it creamy. Season with salt and pepper. Serve, passing additional cheese separately.

Makes 6 first-course or 4 main-course servings.