RISOTTO WITH WILD MUSHROOMS (SERVES 8) Charles Dale - Renaissance Restaurant, Aspen, Colorado

1/2 lb Arborio rice
1 white onion, finely diced
1/2 cup dry white wine
4 cups chicken stock
1 tsp salt, or to taste
2 Tbsp sweet butter
2 Tbsp heavy cream
1/4 cup grated Reggiano Parmesan cheese
2 lbs assorted mushrooms (shiitake, chanterelle, portobello, etc.)
2 tbsp olive oil
2 shallots, minced
1 garlic clove, minced
1 tablespoon chopped rosemary and thyme
dash white wine
1/4 cup chicken stock
salt and pepper to taste

Reserve 1/4 cup chicken stock. In a stainless coated, 4-quart saucepot, sweat onion over medium heat in one tablespoon of butter.Add rice, and stir to toast but not color. When the rice feels dry and is just about to stick, add the white wine, and stir until absorbed, about one minute. Immediately add chicken stock to barely cover, stirring constantly. When first batch of stock is absorbed, add more, again to cover, and now add the salt, stirring. Repeat until all the liquid is absorbed, and the rice is very "al dente". Set aside briefly while sauteeing mushrooms.

Have mushrooms sliced and ready to go. Saute over high heat in olive oil, stirring; add shallots, garlic, and herbs, toss briefly, add wine, allow to absorb, then add stock, salt, and pepper. Keep warm.

Return the pot of risotto to the heat, and add the reserved 1/4 cup chicken stock. Add butter, cream and parmesan cheese, season with salt and pepper, and serve in a bowl with mushrooms on top (risotto should have a creamy texture, and each grain should be distinct). Serve optional freshly grated parmesan cheese.