Instructions: Bring broth to simmer in heavy medium saucepan. Add porcini and simmer until just tender, about 2 minutes. Using slotted spoon, transfer mushrooms to plate. Cool mushrooms and chop finely. Cover broth and keep warm over very low heat.

Melt butter with oil in heavy large saucepan over medium heat. Add onions; saute until tender, about 10 minutes. Add crimini mushrooms; saute until tender, about 8 minutes. Add porcini, garlic and both herbs; saute 4 minutes. Add rice; stir 2 minutes. Add wine; cook until liquid is absorbed, stirring often, about 3 minutes.

Add 1 cup hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes.

Mix in 1/2 cup cheese. Season with salt and pepper. Serve, passing additional cheese separately.

This recipe yields 6 first-course or 4 main-course servings.

Comments: Popular in the Italian kitchen for eons, risotto and wild mushrooms were embraced in the nineties by American home cooks and restaurant chefs alike. Offer this delicious version as a starter or a main course.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.