Ingredients

1 cup (250 mL) boiling water 1/2 cup (125 mL) dried porcini mushrooms 8 oz (250 g) mixed fresh wild mushrooms 2 tbsp (25 mL) olive oil 2 tbsp (25 mL) butter 1 tsp (5 mL) chopped garlic Salt and freshly ground pepper 2 tbsp (25 mL) chopped parsley Risotto: 5 cups (1.25 L) chicken stock, approximately 2 tbsp (25 mL) olive oil 2 tbsp (25 mL) butter 1/2 cup (125 mL) finely chopped onion 1 1/2 cups (375 mL) Carnaroli or arborio rice 1/2 cup (125 mL) white wine 1/3 cup (75 mL) grated Parmesan cheese Salt and freshly ground pepper

Description

A Classic Risotto That Makes An Excellent First Course Before A Light Fish Or Meat Main Course.

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