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1
Clean the mushrooms and separate the caps from the stems.
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2
Slice the caps.
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3
Discard the stems (Shitake stems are too woody).
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4
In a small frying pan, heat 1 tablespoon olive oil.
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5
Add 1 tablespoon butter, and saute the sliced mushroom caps over medium high heat for about 5 minutes, but they must remain al dente.
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6
When cooked, add salt and pepper to taste and set aside with the juice.
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7
In a separate saucepan, heat the broth to boiling, then reduce to simmer.
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8
Prepare the soffritto: heat 1 tablespoon olive oil, add 2 tablespoons butter, and saute the chopped onion over medium/high heat until onion is translucent.
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9
Stir in the rice, and make sure all is coated with the saute mixture.
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10
Stir about 1 minute.
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11
Add the wine and allow it to be absorbed completely, otherwise a whiney taste remains.
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12
Start by adding in 2 ladlefuls of the simmering broth to the rice mixture.
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13
Keep stirring until the broth is absorbed.
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14
Continue adding one ladleful at a time, stirring and waiting for the broth to be absorbed.
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15
Only add more broth when the rice has absorbed what is in the pan.
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16
Never add too much at one time the rice should never look soaked.
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17
It should be halfway between wet and dry, but never soupy; otherwise, the rice boils and it wont absorb the taste of the other ingredients.
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18
Continue this process for about 20 to 25 minutes.
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19
Stir continuously, and adjust the heat as you cook.
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20
It should be low enough so that nothing sticks to the bottom of the pan, but high enough so that everything is bubbling in a lively way.
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21
Ten minutes into this process, add the mushrooms and their juice.
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22
The risotto is done when the center of the rice is slightly firm and not bright white.
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23
Turn off the heat, and add 3 tablespoons of butter and 1/3 cup grated Parmigiano cheese, then the light cream.
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24
Stir well.
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25
This critical point is called la mantecatura where the risotto develops its legendary creamy consistency.
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26
Risotto must be served immediately.
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27
Garnish with chopped parsley.
