Wild Mushroom Risotto

Wild Mushroom Risotto
Katerina Kocurek - Chicago, IL

I typically double the amount of mushrooms and wine the recipe calls
for.  I sometimes substitute the mushrooms with asparagus or add
chicken and peas.  It's pretty flexible.  Enjoy.


Ingredients
1/4 cup dried wild mushrooms, chopped
1/2 cup white wine (dry)
2 T olive oil
1 medium onion, diced
2 cloves garlic, minced
1 cup arborio rice
5 cups vegetable stock, heated
1/2 cup Parmesan cheese, grated
Pepper to taste

Instructions
Soak mushrooms in wine until hydrated.  Reserve wine.  Heat oil over
medium in large skillet.  Add onions and saute.  Add garlic and
mushrooms, cook 30 sec.  Add rice and saute until toasted, about 1
min.  Add wine reserve until evaporated.  Add 1/2 cup of stock at a
time until absorbed.  Stir in cheese and pepper.  Allow cheese to melt
and serve.