Mushroom Risotto

By shauna

Ingredients

• 1/2 C. Dried Porcini Mushrooms
• 8 oz. ( 250 g ) Mixed Fresh-Wild Mushrooms
• 4 Tbsp. Olive Oil, divided
• 4 Tbsp. Butter, divided
• 1 tsp. Chopped Garlic
• 2 Tbsp. Italian Flat Leaf Parsley, chopped
• Salt & Freshly Ground Black Pepper
• 5 C. ( approx. ) Chicken Stock
• 1/2 C. Onion, finely chopped
• 11/2 C. Arborio Rice
• 1/2 C. White Wine
• 1/3 C. Grated Parmesan Cheese

Preparation

Step 1

Pour 1 C. boiling water over dried mushrooms in a bowl & let sit for 30 min. Drain mushrooms & reserve liquid & mushrooms separately. Remove stems from fresh mushrooms & slice. Heat 2 Tbsp. oil & butter in skillet over med-high heat. Add garlic & sliced mushrooms. Saute till mushrooms exude their liquid. Season with salt, pepper & chopped parsley. Leave in skillet for reheating. Bring stock to a simmer on stove. Heat 2 tbsp. oil & 1 tbsp. butter in a heavy pot on med. heat. Add onion & saute for 3 min. or till softened. Add rice & saute till rice is coated with oil. Pour in wine & simmer till absorbed. Pour in mushroom soaking liquid & dried mushrooms & cook, stirring till most of the liquid is absorbed. Add 1 C. of stock, stirring till most is absorbed. Continue to add stock in 1 C. quantities, stirring till rice is creamy with a slight bite in the centre, ( approx. 18-20 min. ) Reheat mushrooms & stir into rice. Remove from heat, stir in remaining 1 tbsp. butter & parmesan cheese. Season with salt & pepper. Serve.