Mushroom Risotto

• 1/4 cup dried mushrooms, such asporcini, morels, or hen of the woods
• 1/2 cup warm water
• 1 1/41 1/2 cups flavorful broth (chicken, duck, goose, or vegetable stock)
• 1 tablespoon olive oil
• 2 fat shallots, chopped
• 2/3 cup short-grain Italian rice,such as Arborio
• A generous splash of white wine
• 1/4 pound fresh mushrooms
• 1 tablespoon butter
• A sprinkling of grated Parmesan

1. Soak the dried mushrooms in the warm water for 30 minutes.
2. Strain over a small pan to catch the soaking liquid, then pour in the broth, and heat just to a simmer.
3. Meanwhile, heat the oil in a small, heavy pot, and saute the shallots slowly for 45 minutes, until they have released their liquid but are not at all browned.
4. Add the rice, and let it glaze as you stir itabout 1 minute.
5. Pour in the wine, and reduce it until its absorbed.
6. Now start adding the hot broth liquid about 1/3 cup at a time, stirring and scraping up the rice from the bottom.
7. After each addition of liquid is absorbed, add the next, stirring frequently.
8. Meanwhile, in another small pan, saute the fresh mushrooms in 2 teaspoons of the butter.
9. When they have released their liquid, add the drained dried mushrooms and stir together.
10. When the rice has cooked about 20 minutes and has absorbed most of the hot liquid, toss the mushrooms in with the rice.
11. Add the remaining liquid, and let everything cook together for 45 minutes.
12. Remove from the heat, and fold in the remaining teaspoon of butter and the Parmesan.
13. Spoon into a warm bowl, and relish every mouthful of this creamy, earthy dish.

mushrooms, water, flavorful broth, olive oil, shallots, shortgrain italian rice, generous, mushrooms, butter, parmesan

Taken from www.epicurious.com/recipes/food/views/mushroom-risotto-378433 (may not work)