Shitake Mushroom Risotto

• 2 cups Arborio Rice
• 2 ounces, weight Dried Shitake Mushrooms
• 5-1/3 ounces, weight Brown Crimini Mushrooms (about 150g)
• 1/2 whole Sweet Onion
• 3 cups Stock (chicken Or Veg)
• 1/2 cups Dry White Wine Or Vermouth
• 2 cups Boiling Water
• 3-5/8 ounces, weight Grated Parmesan Cheese (100g)
• 1 Tablespoon Canola Oil
• Salt and Pepper

1. 1. In a medium-sized bowl, place dried mushrooms in 2 cups of boiling water. Soak at least 30 minutes prior to beginning recipe. Reserve water for use as stock.
2. 2. When dried mushrooms are finished soaking, roughly chop them and set aside.
3. 3. In large, deep saucepan, add oil, onion and mushrooms. Saute on medium heat for about 5 minutes, enough time to allow the onions to become translucent.
4. 4. Add rice and saute for about 3 minutes. Add in wine or vermouth and stir until absorbed.
5. 5. One cup at a time, add the mushroom water and stock. You don't have to stir constantly, but you should probably stick around the kitchen and keep stirring fairly often. When all the liquid has been added and absorbed, season with salt and pepper and add the cheese. Stir and allow to sit for a couple minutes before serving.

rice, mushrooms, weight brown crimini mushrooms, sweet onion, chicken, dry white wine, boiling water, canola oil, salt

Taken from tastykitchen.com/recipes/sidedishes/shitake-mushroom-risotto/ (may not work)