MUSHROOM RISOTTO

INGREDIENTS:

1 lb. to 2 cups of rice

1 quart Chicken Stock

1/2 lb. Shitake mushrooms

1/2 cup Dried porcini mushrooms

1 lb. Crimini mushrooms

One head of Roasted garlic

1/2 stick Butter

2 tbsp. Olive Oil

1/4 cup Shallots

Salt and Pepper

1/2 cup Parmesan Cheese

1/2 bunch Fresh Parsley

1/2 pint Heavy Cream

PREPARATION:
1.

In a small bowl, pour two cups of warm water over 1/2 cup of
dried porcini mushrooms. Cover and let sit overnight.

2.

The next day, drain the mushrooms and set aside any liquid.
Squeeze any remaining moisture from the mushrooms and
chop.Pour one quart of chicken stock into a pot, add the mushroom
liquid and bring to a simmer.

3.

Pour one quart of chicken stock into a pot, add the mushroom
liquid and bring to a simmer.

4.

Over medium heat, melt 1/2 stick of butter and add 1/4 cup of
finely chopped shallots.

5.

Cook shallots until soft. Add 2 cups of Arborio rice, stir and turn
heat down to medium low. Squeeze in a head of roasted garlic.

6.

Begin adding the chicken stock to the rice a quarter cup at a

time. Every 4 to 5 minutes, add another 1/4 cup and stir.

7.

While the rice is cooking, saut? all mushrooms in two

tablespoons of oil. Cook for 5 to 6 minutes until the liquid cooks
out. Turn off heat and set mushrooms aside.

8.

After the rice has cooked for 15 to 20 minutes, add the cooked
mushrooms. Continue cooking until rice reaches the desired
consistency.

9.

Stir in a 1/2 cup of parmesan, a 1/2 bunch of finely chopped

parsley and a 1/2 pint of heavy cream. Turn heat off and serve
immediately.