Wild Mushroom Oven Risotto

• 4 tbs olive oil
• 1 cup finely chopped onions
• 1 cup dry white wine
• 3 cups arborio or other risotto rice
• 1 cup dried wild mushroom mix, soaked in hot water and drained, coarsely chopped
• 9-11 cups chicken stock
• 3 tsp coarse salt
• 1/2 tsp fresh ground pepper
• 4 tbs unsalted butter
• 1 cup freshly grated Parmesan cheese
• 8 tbs finely chopped fresh flat leaf parsley

1. 1. Preheat oven to 425 degrees
2. 2. Oven proof Dutch oven, heat oil over med-hi heat
3. 3. Add onion and cook until translucent
4. 4. Add rice and cook, stirring to coat grains with oil
5. 5. Stir in wine and cook until completely evaporated.
6. 6. Stir in 8 c of stock, salt and pepper. Bring to boil
7. 7. Cover, transfer to oven and bake until most of liquid has been absorbed 20 -25 minutes
8. 8. Remove from oven
9. 9. Stir in liquid and butter, marscapone, cheese and parsley.
10. 10. Serve immediately.

olive oil, onions, white wine, arborio, mushroom mix, chicken, salt, ground pepper, butter, parmesan cheese, flat leaf parsley

Taken from www.epicurious.com/recipes/member/views/wild-mushroom-oven-risotto-51642801 (may not work)