Mushroom Risotto

• 1/2 ounce porcini mushrooms, dried 
• 3/4 cup boiling water 
• 2 tablespoon olive oil 
• 2 cloves garlic, crushed 
• 1/2 pound fresh white mushrooms, sliced thinly 
• 1/4 pound fresh cafe or crimini mushrooms, sliced thinly 
• 6 1/2 cups chicken stock 
• 2 cups Arborio rice 
• 1 tablespoon parsley, chopped 
• 1/4 cup whipping cream 
• 2 tablespoon butter 
• to taste salt & pepper 

Method 

Place the dried porcini in a water glass and add the 3/4 c hot water. Allow to soak for 45 minutes and drain, reserving the liquid. Rinse the soaked porcine to be sure they contain no sand and chop coarsely. 
Heat a medium sized frying pan and add 1 tablespoon  of the oil and the garlic and chopped porcini. Sauté 3 minutes.  Add the rest of the mushrooms. Sauté until tender.  Set aside. Bring the chicken stock and 1/4 cup of the reserved liquid from the porcini to a simmer in a pot. Heat a 4- to 6 quart pot and add the remaining tablespoon of oil and the Arborio.  Sauté the rice over low heat for 5 to 7 minutes to lightly toast the rice. Add 1-1/2 cups of the simmering stock, stirring constantly, and simmer until the liquid is absorbed. Add 1/2 cup of the remaining stock and simmer until absorbed. Repeat adding 1/2 cup of stock and simmering until all the stock is used. Add the parsley, cream, butter, and reserved mushroom mixture. Stir well and heat. 

Submitted by: Cyndi Way 
Nova Scotia