Risotto With Mushrooms and Parmesan

• 2 teaspoons olive oil
• 4 shallots (finely chopped)
• 2 tablespoons garlic (crushed)
• 2 tablespoons porcini mushrooms (dried, soaked in 2/3 cup boiling water for 20 mins)
• 1 13 cups brown rice (long grain)
• 3 34 cups vegetable stock (homemade preferable)
• 6 cups mushrooms (crimini, shiitake, chestnut, field mushrooms, baby bella, sliced if large quartered if smaller)
• 3 tablespoons parsley (flat leaf chopped)
• 12 cup parmesan cheese (salt and pepper to, taste)

1. Heat the oil in a large saucepan, add the shallots and garlic and cook gently for 5 mins.,stirring.
2. Drain the porcini, reserving their liquids and chop roughly.
3. Set aside.
4. Add the brown rice to the shallot mixture and stir to coat the grains in the oil.
5. Stir the stock and the porcini liquid into the rice mixture.
6. Bring to a boil, reduce heat and simmer uncovered for about 20 mins or until most of the liquid is absorbed, stirring frequently.
7. Add the porcini and fresh mushrooms, stir and cook for another 15 minutes, until the rice is tender and the liquid absorbed, stirring frequently.
8. Season with salt and pepper to taste, stir in chopped parsley and grated Parmesan and serve immediately.

olive oil, shallots, garlic, porcini mushrooms, brown rice, vegetable stock, mushrooms, parsley, parmesan cheese

Taken from www.food.com/recipe/risotto-with-mushrooms-and-parmesan-301540 (may not work)