Scotch and Wild Mushroom Risotto

• Meat
• Barley
• 3 jiggers (just over 1/3 cup) really good Scotch for the wine
• Beef stock for the chicken stock
• 1/3 cup additional Arborio rice
• 2 ounces dried porcini mushrooms
• 1 portobello mushroom cap, finely chopped
• 16 shiitake mushroom caps, finely chopped
• 2 tablespoons chopped fresh thyme leaves (from 5 to 6 sprigs)

1. Saute the garlic, onions, and portobello and shiitake mushrooms in 2 tablespoons EVOO over medium-high heat until the mushrooms darken, then season with salt and pepper.
2. Add the rice and cook for another minute or two.
3. Add and cook off the Scotch, then cook the risotto just as for the master recipe, #312.
4. When all is added, the beef stock, remove the tender porcini mushrooms, coarsely chop the porcini mushrooms, and stir into the risotto.
5. Stir in the cheese, thyme, and parsley and serve.

barley, jiggers, chicken, rice, porcini mushrooms, portobello mushroom, shiitake mushroom caps, thyme

Taken from www.epicurious.com/recipes/food/views/scotch-and-wild-mushroom-risotto-374522 (may not work)