Mushroom Risotto

• 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
• RISOTTO
• 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 white wine
• 1/2 cup grated parmesan cheese
• salt & freshly ground black pepper

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.

boiling water, porcini mushrooms, mushrooms, olive oil, butter, garlic, salt, parsley, risotto, chicken, olive oil, butter, onion, arborio rice, white wine, parmesan cheese, salt

Taken from www.food.com/recipe/mushroom-risotto-73187 (may not work)