Instructions: September is the month for mushrooms, and there is nothing I like better than a steamy bowl of creamy risotto mixed with seasonal porcini or wild mushrooms.

This is my daughter, Tanyas favorite dish too. There are some very important rules to follow when making risotto, one of which is to use the right rice. My preference is carnaroli, but Arborio, Padano and Vialone Nano are also short grain varietals that will work well.

You also need a wide, heavy non-reactive skillet that evenly disperses heat, and you need to toast the rice evenly before allowing it to release its starches through the gradual addition of broth. And what is the finishing touch of risotto that makes it so wonderfully creamy? You add Parmigiano Reggiano and butter at the end and "mantecarelo" or mix it very well.

Serves 4

In a medium casserole, heat the olive oil and saute the onion and shallots until golden. Add the mushrooms and saute until tender, about 5 minutes. Add the rice and stir to coat it with oil. Add the wine, stir well, and add 1/2 cup of the hot chicken stock and the salt. Cook, stirring constantly, until all liquid has been absorbed. Continue to add hot stock in small batches (just enough to completely moisten the rice) and cook until each successive batch has been absorbed, stirring constantly, until the rice mixture is creamy and al dente. Remove from the heat, beat in butter and cheese, season with pepper to taste, and serve immediately.

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