Mushroom-Herb Risotto

Contributed by Lauren Katzive

Use a combination of two or three types of mushrooms, such as black or yellow chanterelles, crimini, oyster, shitake, or common. This makes about 8 cups.

2 tablespoons olive oil
1 medium to large onion, finely chopped
1 1/2 pounds fresh mushrooms, cleaned and thinly sliced or use reconstituted dried mushrooms, about 6 shitake, and 1 to 2 oz each of porcini (cepes), chanterelle, oyster, or other mushrooms
1 1/2 cups arborio or medium-grain white rice
1/2 to 1 cup dry white wine
About 4 1/2 cups fat-skimmed reduced-sodium chicken broth.
(Option: use the strained mushroom water plus some vegetable stock here. Use up to 5 cups if you like it creamy.)
1/2 to 1 cup shredded parmesan cheese or other dry Italian cheese
2 tablespoons chopped parsley (can substitute 1 teaspoon dried)
1 tablespoon chopped fresh sage leaves (or 1/2 teaspoon dried)
1 tablespoon chopped fresh tarragon (or 1/2 teaspoon dried)
1 tablespoon chopped fresh thyme leaves (or 1/2 teaspoon dried)
pepper to taste

Pour oil into a 5- to 6-quart pan over medium-high heat; when hot, add onion and mushrooms and stir often until onion is limp and liquid has evaporated, 5 to 6 minutes. Add rice and stir until opaque, about 3 minutes.

Add wine and stir until it's absorbed, 1 to 2 minutes. Add 4 1/2 cups broth and bring to a boil over high heat, stirring often. Reduce heat and, stirring often, simmer until rice is tender to bite, 15 to 20 minutes. If a creamier consistency is desired, stir in about 1/2 cup more broth.

Stir in cheese, parsley, sage, tarragon, and thyme. Add salt and pepper to taste.