I had some mushrooms and onion left over from making quesadillas yesterday and I was on dinner duty tonight. I figured a risotto would be good. I love making risotto. We had picked up some dried porcini mushrooms for yesterday, more than we needed, so I used some of those as well.

Here’s the recipe I used (from Risotto).

Wild Mushroom Risotto

• 1/2 cup dried porcini mushrooms
• 5 cups chicken or vegetable stock (use the mushroom soaking water for part of this)
• about 1 pound of fresh mushrooms, cleaned, dried, and chopped chunky
• 4 tsbp olive oil
• 3-4 garlic cloves, finely chopped
• 2 oz butter
• 1 onion, finely chopped
• generous 1 5/8 cups of arborrio rice
• 1/4 cup dry white wine
• 1 cup freshly grated parmesan cheese
• 4 tbsp chopped fresh flat leaf parsley
• salt & pepper to taste

Soak the dried mushrooms. Drain and dry. Heat 3 tbsp of oil. Saute the fresh mushrooms until lightly browned. Add garlic and soaked mushrooms. Cook for a couple minutes, stirring frequently. Transfer to a plate.

Continue on as a regular risotto.

When the risotto is nearing completion, add the mushrooms. Season with salt & pepper. Remove from the heat and stir in the butter and cheese. Sprinkle with the parlsey and serve.