Mushroom Risotto

• 1/2 cup butter
• 3.5 oz cremini mushrooms, sliced
• 7 oz button mushrooms, sliced
• 3.5 oz oyster mushrooms, sliced
• 2 cloves garlic, minced
• 1 None large onion, finely chopped
• 14 oz Arborio rice
• 1/3 cup dry white wine
• 1/3 cup dried porcini mushrooms, rehydrated in 1/2 cup hot water for 15 mins, drained, liquid reserved
• 6 cups hot chicken stock (or vegetable stock)
• 1.5 oz Parmesan cheese, grated

1. Melt 2 1/2 tbsp butter in a large, heavy-bottomed pan. Cook cremini, button and oyster mushrooms until softened and browned. Add garlic and cook, stirring, until fragrant. Set aside.
2. Melt 3 1/2 tbsp butter, add onion and cook, stirring, until soft. Increase heat and add rice. Add wine and simmer, uncovered, until liquid evaporates. Combine porcini mushrooms and reserved liquid with chicken stock. Add stock, 1/2 cup at a time, stirring between additions until liquid absorbs. This should take around 20 mins.
3. Add mushrooms, Parmesan and remaining butter. Season and serve immediately.

butter, cremini mushrooms, button mushrooms, oyster mushrooms, garlic, onion, rice, white wine, porcini mushrooms, chicken, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/24134 (may not work)