Wild Mushroom Risotto Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			2 oz. dried porcini 1 lb 2oz mixed fresh wild mushrooms 4 tbsp. olive oil 3-4 garlic cloves, finely chopped 4 tbsp. unsalted butter 1 onion, finely chopped 1 3/4 cups arborio rice 1/4 cup dry white vermouth 5 cups chicken stock, simmering 1 1/3 cups freshly grated Parmesan Cheese 4 tbsp. chopped fresh flat-leaf parsley salt and pepper
			Cover the dried mushrooms with boiling water. Soak for 30 minutes, then carefully lift out and pat dry. Strain the soaking liquid through a strainer lined with a paper towel, and set. Trim the wild mushrooms and gently brush clean. Heat 3 tablespoons of the oil in a large skillet until hot. Add the fresh mushrooms, and stir-fry for 1-2 minutes. Add the garlic and the soaked mushrooms and cook for 2 minutes, stirring frequently. Scrape onto a plate and set aside. Heat the remaining oil and half the butter in a large heavy-based saucepan. Add the onion and cook for about 2 minutes until softened. Add the rice and cook, stirring frequently, for about 2 minutes until translucent and well coated. Add the vermouth to the rice. When almost absorbed, add a ladleful (about 1 cup) of the simmering stock. Cook, stirring constantly, until the liquid is absorbed. Continue adding the stock, about half a ladleful at a time, allowing each addition to be absorbed before adding the next. This should take 20-25 minutes. The risotto should have a creamy consistency and the rice should be tender, but firm to the bite. Add half the dried-mushroom soaking liquid to the risotto and stir in the mushrooms. Season with salt and pepper, and add more mushroom liquid if necessary. Remove from the heat; stir in the remaining butter, Parmesan, and parsley. Serve immediately.