If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider risotto.
Risotto with wild mushrooms always tastes luxurious, even when you buy cultivated “wild” varieties such as maitakes (also known as hen of the woods), enokis, shiitakes and oyster mushrooms at the supermarket.
In the past, I’ve made a robust mushroom broth for my risotto by infusing dried porcinis, but this time I decided to use a light chicken, vegetable or garlic broth because I loved the sweetness of the maitake mushrooms that I used.
2 tablespoons extra-virgin olive oil
½ cup finely chopped onion or 2 shallots, minced
½ cup dry white wine, such as pinot grigio or sauvignon blanc
Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat.