1st place, Reader Recipe Contest
Although not a mycologist, David Guimond of South Lyon, Michigan, has learned to recognize at least several dozen edible mushroom species, thanks to participating in a naturalists group led by a mycologist. He is a self-taught cook, and he has refined his cooking skills through travel and by adapting classic recipes to a vegetarian diet. He especially enjoys hosting wild-mushroom feasts served with selected wines. Of this recipe, Guimond says, I make this two different ways. If Im using an elegant mushroom like morels or chanterelles, I stick with stock and/or water. However, if Im using a heartier mushroom like a blewitt or something from the genus Agaricus, I may opt to add in a can of diced tomatoes as part of the cooking liquid. He also likes to serve the risotto with a fresh, seasonal, green vegetable.
Heat the butter in a large skillet over medium heat. Sauté the onion until translucent, for about 7 minutes.
Add the mushrooms, and cook over medium heat until they give up their liquid, for about 7 minutes.
Add the Arborio rice to the skillet, and stir.
Add liquid 1 cup at a time, stirring until all the liquid has been absorbed, for about 5 to 7 minutes. Cook the rice until it is just tender—avoid adding too much liquid because the rice will become mushy.
Stir in the grated Parmesan cheese, salt and pepper, and serve.