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~Sent in by Larry Holmes, Ontario. Canada

1 cup boiling water

½ cup dried porcini mushrooms

8 ounces mixed fresh wild mushrooms

2 tablespoons olive oil

2 tablespoons butter

1 teaspoon chopped garlic

salt and freshly ground pepper

2 tablespoons chopped parsley

Risotto:

5 cups chicken stock (approx.)

2 tablespoons olive oil

2 tablespoons butter

½ cup finely chopped onion

1 ½ cups arborio rice

½ cup white wine

½ cup grated Parmesan cheese

salt and freshly ground pepper

Pour boiling water over dried mushrooms in a bowl and let sit for 30 minutes. Drain mushrooms and reserve liquid and mushrooms separately. +

Remove stems from fresh mushrooms and slice. Heat oil and butter in skillet over medium-high heat. Add garlic and sliced mushrooms. Sauté until mushrooms exude their liquid. Season with salt and pepper and chopped parsley. Leave in skillet for reheating.

To make risotto, bring stock to simmer on stove. Heat oil and 1 tablespoon butter in heavy pot on medium heat. Add onion and sauté until mushrooms exude their liquid. Season with salt and pepper and chopped parsley. Leave in skillet for reheating.

To make risotto, bring stock to simmer on stove. Heat oil and 1 tablespoon butter in heavy pot on medium heat. Add onion and sauté for 3 minutes or until softened. Add rice and sauté until rice is coated with oil.

Pour in wine and simmer steadily until most of liquid is absorbed. Add 1 cup of stock, stirring until most is absorbed. Pour in mushroom soaking liquid and dried mushrooms and cook, stirring until most of liquid is absorbed. Add 1 cup of stock, stirring until most is absorbed. Continue to add stock in 1 cup quantities, stirring most of the time until rice is creamy with a slight bite in the center, about 18 to 20 minutes. Reheat mushrooms and stir in rice.

Remove from heat, stir in remaining butter and Parmesan cheese. Season well with salt and pepper. Serve immediately.

Serves 4

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