Name: Mushroom Risotto
Yield: serves 6
Ingredients: 1 portobello mushroom; 6 oz cremini mushrooms (about a pint); 1/2 oz package of dried wild mushrooms, any variety you like; 26 oz container of beef stock (use vegetable broth for vegetarian); 2 cups water; 2 Tbsp butter; 1 Tbsp olive oil; 2 or 3 large shallots, peeled thinly sliced; 2 cloves garlic, peeled and minced; 1 1/2 cups arborio rice; 1/2 cup cognac; a handful of fresh thyme; salt and freshly cracked black pepper; juice of 1/2 lemon; 1/2 cup grated Parmesan cheese, optional; 1/3 cup mascarpone cheese; more fresh thyme for garnish