Dried Porcini And Shiitake Mushroom Risotto (Easy)

• 100 g arborio rice
• 1/4 cup red onion, finely diced
• 15 g dried porcini mushrooms, rehydrated**
• 15 g dried shiitake mushrooms, rehydrated***
• 150 ml white wine
• 150 ml chicken stock
• 100 ml shiitake mushroom water
• 50 g parmigiano-reggiano cheese, grated
• 1 pinch sea salt
• black pepper
• 2 garlic cloves, minced
• 1/4 tablespoon garlic paste
• 90 ml cream

1. Rehydrate the mushrooms.
2. Heat pan, add olive oil. Saute red unions and mushrooms in oil.
3. Add washed rice and garlic and garlic paste.
4. Add wine, chicken stock, shiitake mushroom water and salt.
5. Cook S-L-O-W-L-Y until rice is cooked (12-14 minutes); stirring frequently.
6. Add cream and cheese, season and ENJOY!
7. NOTE: If the sauce is too thick, can always add more chicken stock or wine.

arborio rice, red onion, porcini mushrooms, shiitake mushrooms, white wine, chicken, shiitake mushroom water, cheese, salt, black pepper, garlic, garlic, cream

Taken from www.food.com/recipe/dried-porcini-and-shiitake-mushroom-risotto-easy-492973 (may not work)