Recipe

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• 1 cup boiling water
• 1/2 cup dried porcini mushrooms
• 8 oz mixed fresh wild mushrooms
• 2 tbsp olive oil
• 2 tbsp butter
• 1 tsp chopped garlic
• salt & freshly ground black pepper
• 2 tbsp chopped parsley
• 5 cups chicken stock (approx )
• 2 tbsp olive oil
• 2 tbsp butter
• 1/2 cup finely chopped onion
• 1 1/2 cups arborio rice
• 1/2 cup white wine
• 1/2 cup grated parmesan cheese
• salt & freshly ground black pepper

• 1 Pour boiling water over dried mushrooms in a bowl& let sit for 30 minutes.
• 2 Drain mushrooms; reserve both mushrooms& liquid separately.
• 3 Remove stems from fresh mushrooms& slice.
• 4 Heat oil& butter in skillet over medium-high heat; add garlic& fresh mushroom slices.
• 5 Saute until mushrooms excude their liquid; saeson with salt& pepper.
• 6 Cover& leave in skillet for reheating.
• 7 Bring stock to a simmer on the back burner.
• 8 Heat oil& 1 tbsp of the butter in a heavy pot over medium heat.
• 9 Add onion& saute for 3 minutes or until softened.
• 10 Add rice& saute until it is covered with oil.
• 11 Pour in wine& simmer steadily until it has been absorbed by the rice.
• 12 Pour in mushroom soaking liquid& dried mushrooms; stir and cook until most of the liquid has been absorbed by the rice.
• 13 Add 1 cup of stock; cook& stir until most is absorbed.
• 14 Continue to add stock in 1 cup increments, stirring most of the time, until the rice is creamy with a slight bite in the center, about 20 minutes.
• 15 Reheat mushrooms in the skillet& stir into rice.
• 16 Remove from heat, stir in remaining 1 tbsp butter& Parmesan cheese.
• 17 Season with salt& pepper and serve immediately.