Wild Mushroom Risotto

• 1 ounce wild mushroom, dried
• 4 cups vegetable stock
• 2 tablespoons extra virgin olive oil
• 14 cup shallot, chopped
• 14 cup onion, chopped
• 1 teaspoon thyme leaves
• 1 cup arborio rice
• 12 cup white wine
• 12 cup pecorino romano cheese, grated
• 14 cup heavy whipping cream
• 12 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 2 tablespoons chives, chopped

1. In a small bowl, cover dried mushrooms with 1 1/2 c boiling water and allow to soak for 30 minutes.
2. Remove mushrooms and rinse well.
3. Chop and set aside.
4. Strain soaking liquid through a very fine mesh strainer or cheesecloth to remove any grit.
5. Add liquid to chicken stock and bring to a simmer in a small saucepan; keep warm over low heat.
6. Heat oil in a non-stick frying pan over medium heat.
7. Add shallots, onions and thyme to pan; cook 5 minutes or until tender, stirring frequently.
8. Add mushrooms, cook 1 minute.
9. Add rice, cook 1 minute, stirring frequently.
10. Stir in wine; cook 30 seconds or until wine is nearly absorbed stirring constantly.
11. Begin adding hot stock, about 1/2 cup at at time stirring continuously until th rice absorbs almost all the stock, and then add another cup.
12. Continue to add broth and stir until all stock is added and rice is tender, but still firm to the bite.
13. Add cheese, cream, salt and pepper; cook 2 minutes.
14. Remove from heat and top with chives.

wild mushroom, vegetable stock, extra virgin olive oil, shallot, onion, thyme, arborio rice, white wine, pecorino romano cheese, heavy whipping cream, salt, ground black pepper, chives

Taken from www.food.com/recipe/wild-mushroom-risotto-420767 (may not work)