Mushroom Risotto

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 cup boiling water
• 1/2 cup dried porcini mushrooms
• 8 ounces mixed fresh wild mushrooms
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 teaspoon chopped garlic
• salt & freshly ground black pepper
• 2 tablespoons chopped parsley
• 5 cups chicken stock (approx)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/2 cup finely chopped onion
• 1 1/2 cups arborio rice or 1 1/2 cups carnaroli rice
• 1/2 cup wine
• 1/2 cup grated parmesan cheese
• salt & freshly ground black pepper

Recipe

• 1 pour boiling water over dried mushrooms in a bowl& let sit for 30 minutes.
• 2 drain mushrooms; reserve both mushrooms& liquid separately.
• 3 remove stems from fresh mushrooms& slice.
• 4 heat oil& butter in skillet over medium-high heat; add garlic& fresh mushroom slices.
• 5 saute until mushrooms excude their liquid; saeson with salt& pepper.
• 6 cover& leave in skillet for reheating.
• 7 bring stock to a simmer on the back burner.
• 8 heat oil& 1 tbsp of the butter in a heavy pot over medium heat.
• 9 add onion& saute for 3 minutes or until softened.
• 10 add rice& saute until it is covered with oil.
• 11 pour in wine& simmer steadily until it has been absorbed by the rice.
• 12 pour in mushroom soaking liquid& dried mushrooms; stir and cook until most of the liquid has been absorbed by the rice.
• 13 add 1 cup of stock; cook& stir until most is absorbed.
• 14 continue to add stock in 1 cup increments, stirring most of the time, until the rice is creamy with a slight bite in the center, about 20 minutes.
• 15 reheat mushrooms in the skillet& stir into rice.
• 16 remove from heat, stir in remaining 1 tbsp butter& parmesan cheese.
• 17 season with salt& pepper and serve immediately.