Mixed-Mushroom Risotto

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 6 ounces shiitake mushrooms, stemmed, caps sliced
• 6 ounces crimini mushrooms, sliced
• 2 cups arborio rice or medium-grain rice
• 1 1/2 cups dry white wine
• 5 1/2 cups vegetable stock or canned vegetable broth
• 2 bay leaves
• 1 cup grated Parmesan cheese (about 3 ounces)
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 2 tablespoons (1/4 stick) butter
• White truffle oil* (optional)
• Additional grated Parmesan cheese

1. Heat oil in heavy large skillet over medium heat.
2. Add onion and garlic and saute until tender, about 10 minutes.
3. Add all mushrooms; saute until brown, about 3 minutes.
4. Add rice; stir 3 minutes.
5. Add wine and stir until almost absorbed.
6. Add stock and bay leaves; simmer uncovered until liquid is almost absorbed, mixture is creamy, and rice is just cooked, stirring occasionally, about 20 minutes.
7. Discard bay leaves.
8. Stir in 1 cup Parmesan cheese, herbs, and butter.
9. Season to taste with salt and pepper.
10. Drizzle lightly with truffle oil, if desired.
11. Serve, passing additional Parmesan separately.
12. Available at Italian markets, specialty foods stores, and some supermarkets.

olive oil, onion, garlic, shiitake mushrooms, crimini mushrooms, arborio rice, white wine, vegetable stock, bay leaves, parmesan cheese, fresh basil, thyme, butter, truffle oil, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/mixed-mushroom-risotto-106633 (may not work)