Wild Mushroom Risotto. I’m Anthony Dias Blue with the Blue Lifestyle Minute sponsored by CUISINART. For cold nights, a warm and earthy bowl of mushroom risotto is perfect. I use a fifty-fifty blend of wild and porcini mushrooms for texture and flavor. To make, saute two pounds of mushrooms in a pan with olive oil, removing them when cooked. Next, saute two diced shallots until translucent in the same pan. Add one and a half cups of arborio rice, sauteing until golden brown. Then add a quarter cup of dry white wine, allowing it to be absorbed. Ladle in chicken stock three-quarters cup at a time until the rice is cooked. Add back the mushrooms and a handful (or two!) of parmesan cheese and garnish with parsley. I’m Anthony Dias Blue sponsored by CUISINART – fine small appliances and cookware. Visit CUISINART.com. This is the Blue Lifestyle Minute, check out our new website at bluelifestyle.com.