Wild Mushroom Risotto

• 1 ounce dried funghi porcini or 1 ounce other mushroom
• 1 12 cups boiling water
• 4 cups vegetable stock, simmering
• 2 lbs fresh mushrooms, coarsely chopped (the earthier the better)
• 4 shallots, minced
• 2 garlic cloves, minced
• 14 cup olive oil
• salt and pepper
• 1 medium yellow onion, finely diced
• 2 cups arborio rice
• 12 cup dry white wine
• 2 tablespoons chopped parsley
• 14 cup grated parmesan cheese (optional)

1. In a small bowl, cover dried mushrooms with boiling water and allow to soak for 30 minutes.
2. Remove mushrooms and rinse well.
3. Set aside.
4. Strain soaking liquid through a very fine mesh strainer or cheesecloth to remove any grit.
5. Add liquid to simmering stock.
6. In a medium skillet over medium heat, saute mushrooms (fresh and soaked), shallots, and garlic in 2 tablespoons of the oil, until tender, about 10 minutes.
7. Sprinkle with salt and pepper and set aside.
8. In 4-quart saucepan over medium high heat, saute onions in remaining oil until translucent, about 3 minutes.
9. Add rice and stir well, making sure to coat every grain with oil.
10. Add the wine and cook, stirring continuously, until almost dry, about 2 minutes.
11. Reduce heat to medium and begin adding hot stock, about a cup at a time.
12. Continue stirring until the rice absorbs almost all the stock, and then add another cup.
13. Continue to add broth and stir until all stock is added and rice is tender but still firm to the bite.
14. Stir in mushrooms and parsley.
15. Sprinkle with parmesan if desired.

porcini, boiling water, vegetable stock, mushrooms, shallots, garlic, olive oil, salt, yellow onion, arborio rice, white wine, parsley, parmesan cheese

Taken from www.food.com/recipe/wild-mushroom-risotto-228303 (may not work)