Terrific Rissotto

I got the most beautiful mushrooms at Farmers Brown's Market. porcini and trumpet complemented with dry Porcini make the most delicious risotto. I used arborio Italian rice, chicken stock and parmesan cheese. It is easy and it takes 30 minutes tops.


Ingredients:
1 cup of Arborio rice
1/2 lb of fresh porcini chooped mushrooms
1/2 lb of oyster mushrooms chopped
4 oz of dry porcini mushrooms
1 onion chopped
2 cloves of garlic
1 cup of white wine
6 cups of chicken stock
1 cup of parmesan cheese grated
1 stick of butter
Salt and pepper
Chopped parsley

Reconstitute the dry mushrooms in a cup of white wine for 1 hour or in heated cup of chicken stock for 15 minutes.
Sauté 1 chopped onion and garlic in 2 tablespoons of olive oil until translucent, put the chopped and reconstituted mushrooms in the pan with the onion and saute for 5 minutes until cooked, stir in the white wine and reduce in half. In the meantime bring to a boil the six cups of stock a keep next to the mushroom pan.
Stir in the rice and mix with mushroom mixture, with a ladle add 1 cup of hot stock and stir until reduced a bit and a add another cup and stir, keep adding stock and stirring. The rice will increase in volume and the dish will start to get creamy. When the rice is al dente add the butter and Parmesan cheese mix well. Serve immediately sprinkle parsley and more Parmesan cheese as desired.