Ingredients

6 cups wild mushrooms such as chanterelle, morel, oyster or substitute button
1 1/2 tablespoons butter
Salt and freshly ground black pepper to taste
2 shallots, finely chopped
1 1/2 cup Arborio or short-grain rice
4 tablespoons pancetta or bacon, diced
About 7 cups full-flavored chicken stock
1 tablespoons fresh Italian parsley, chopped
1 teaspoon fresh thyme, chopped

Directions

Clean, trim and saute mushrooms in 1 tablespoon butter with salt and pepper until all of the liquid has evaporated, 8-15 minutes; set aside.

Melt remaining 1/2 tablespoon butter in 6-quart pot. Add shallots and saute until softened, about 2 minutes. Add rice and pancetta or bacon, cook for 3 minutes, stirring often. Do not allow rice to brown.

Pour in enough stock to cover rice. Cook for 15 minutes, keeping it at a gentle simmer and adding enough stock from time to time to keep the liquid just above the rice, stirring frequently.

Raise heat to medium-high and stir in the reserved mushrooms. Cook for about 5 minutes more. During the final cooking, taste rice frequently to check doneness. The risotto should be still chewy but not raw in the center. Taste again and season with salt and pepper. Stir in a little more broth if needed; risotto should be nearly pourable. Stir in parsley and thyme and serve 6.

Each serving contains 285 calories; 9 gm fat; 42 gm carbohydrate; 104 mg sodium; 12 mg cholesterol.