Risotto

Group 1
- 1 oz dried porcini mushrooms
- 1 cup hot water

Group 2
- 2 tblspoons olive oil
- 1 tblspoon butter
- 1 small onion finely chopped
- 2 garlic cloves, crushed
- 2 handfuls mushrooms, sliced

Group 3
- 1 ½ cups risotto rice
- salt and black pepper to taste

Group 4
- 3 cups chicken stock combined with left over water from soaking porcini mushrooms

Group 5
- ½ cup grated parmesan cheese
- 3 tblspoons parsley or coriander, finely minced

- soak porcini mushrooms in hot water for 30 minutes, drain and preserve liquid

- place group 2 ingredients in cooking pot and sauté for 5-7 minutes, stirring
- add group 3 ingredients and sauté for another 4-5 minutes, stirring and tossing
- add stock (group 4) and porcini mushrooms, cover with pot, and cook over medium for about 12 minutes, or until rice is al dente and liquids have been absorbed
- remove from heat and blend in parmesan and herbs.