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Risotto ai Funghi RECIPE

This recipe was contributed by Shirley Cline.

Shirley was a great inspiration when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risotto over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

This is what Shirley said "I recently received this by e-mail and wanted to share it.  It looks so similar to the way my grandfather made it only he used the dry mushrooms from Portugal with the porcini."

This recipe comes form the Campagna Restaurant, Telluride, Colorado.


1 pound mixed fresh wild mushrooms, sliced (e.g. chanterelles, porcini, matsutake, etc.)
2 - 3 tblsp. butter
1/2 tsp. finely chopped, freshly-peeled garlic
1 pound Italian arborio rice ("carnaroli" grade)
1/2 cup good quality dry white wine (ideally Italian)
3 tblsp. chopped fresh parsley
1 tblsp. chopped fresh sage
1 medium pinch of salt & pepper
7 cups (approximately) homemade chicken stock
1 cup freshly grated Italian parmigiano Reggiano

  • Bring the chicken stock to a boil and then keep it on the back burner at a slow simmer.
  • In a separate heavy 6 - 8 quart pot, saute the mushrooms in butter on high heat until soft and just turning golden on the edges.
  • Add garlic and cook for 2 - 3 minutes.
  • Add rice, cook for 2 minutes, stirring constantly.
  • Add the wine, herbs, salt and pepper and stir until wine is absorbed.
  • Turn heat down to medium and add in two cups of the hot stock.
  • Stir occasionally while the liquid is being absorbed.
  • When the liquid is almost completely absorbed, add 1 more cup of stock.
  • Again, stir occasionally until almost absorbed.
  • Continue adding a cup at a time, stirring until the rice is cooked. It should be just cooked in the center - neither crunchy nor mushy.
  • To finish, add the cheese and 1/4 cup of stock.
  • Stir in until creamy.
  • Taste for salt and adjust.
  • Serve immediately.

Serves 4

Shirley Cline

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