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Ingredients

• Extra-virgin olive oil
• 2 cloves garlic, smashed with heel your hand
• 1 1/2 pounds assorted fresh mushrooms, such as shiitake, oyster or cremini, cleaned and sliced
• Kosher salt
• 1 cup dried porcini mushrooms, soaking in 3 cups hot water
• 1 medium or 2 small onions, cut into 1/4-inch dice (about 1 1/2 cups)
• 2 cups Carnaroli or Arborio rice
• 2 cups dry white wine
• 6 to 7 cups hot chicken stock
• 2 tablespoons butter
• 1/2 cup grated Parmigiano
• 1/2 cup chopped chives

Description

Food Network Invites You To Try This Wild Mushroom Risotto Recipe From Anne Burrell.

Food Network