Wild Mushroom Risotto

1/2 cup finely chopped shallots or sweet onion

2 tbsp butter

2 tbsp olive oil

1/2 tsp fennel seed

12 oz fresh wild mushrooms (such as chanterelle, cremini,
button, shitake** and/or oyster) sliced

2 cups chicken broth

1 cap Arborio rice

1 cup dry white wine

1/2 cup finely shredded Romano cheese (2 oz)

2 tbsp snipped fresh parsley

Salt

Crushed black pepper

Shredded basil leaves (optional)

In a large saucepan, cook shallots or onion in butter and olive oil over medium

heat about 5 minutes or just until tender. Add fennel seeds; cook for 1 minute more.

Add mushrooms. Cook about 10 minutes or until nearly tender, stirring occasionally.

Meanwhile, in a medium saucepan, heat broth just to simmering; keep warm.

Add rice to mushroom mixture and increase heat to medium high. Cook 3 minutes,

stirring often. Carefully pour in 1/2 cup of the wine. Cook and stir for 1-3 minutes

or until liquid is absorbed. Add the remaining 1/2 cup of the wine. Continue to

cook and stir until the liquid is absorbed. Add the broth 1/2 cup at a time, cooking

and stirring until liquid is absorbed before adding more. (This should take 25-30 minutes.)

Stir in cheese and snipped basil. Season to taste with salt and cracked pepper.

If desired, top with shredded basil. Makes 6 servings.

Butternut Squash Risotto:

Prepare as directed, except substitute 2 cups of cubed, peeled butternut squash

(3/4 inch cubes) for the mushrooms, Parmigiano-Reggiano cheese for the Romano

cheese, and Italian flat leaf parsley for the basil. Increase the chicken broth to

2 1/4 cups.

**If using shitake or oyster mushrooms, remove tough stems before slicing.