INGREDIENTS:
- 1 lb. to 2 cups of rice
- 1 quart Chicken Stock
- 1/2 lb. Shitake mushrooms
- 1/2 cup Dried porcini mushrooms
- 1 lb. Crimini mushrooms
- One head of Roasted garlic
- 1/2 stick Butter
- 2 tbsp. Olive Oil
- 1/4 cup Shallots
- Salt and Pepper
- 1/2 cup Parmesan Cheese
- 1/2 bunch Fresh Parsley
- 1/2 pint Heavy Cream
PREPARATION:
- In a small bowl, pour two cups of warm water over 1/2 cup of dried porcini mushrooms. Cover and let sit overnight.
- The next day, drain the mushrooms and set aside any liquid. Squeeze any remaining moisture from the mushrooms and chop.Pour one quart of chicken stock into a pot, add the mushroom liquid and bring to a simmer.
- Pour one quart of chicken stock into a pot, add the mushroom liquid and bring to a simmer.
- Over medium heat, melt 1/2 stick of butter and add 1/4 cup of finely chopped shallots.
- Cook shallots until soft. Add 2 cups of Arborio rice, stir and turn heat down to medium low. Squeeze in a head of roasted garlic.
- Begin adding the chicken stock to the rice a quarter cup at a time. Every 4 to 5 minutes, add another 1/4 cup and stir.
- While the rice is cooking, saut? all mushrooms in two tablespoons of oil. Cook for 5 to 6 minutes until the liquid cooks out. Turn off heat and set mushrooms aside.
- After the rice has cooked for 15 to 20 minutes, add the cooked mushrooms. Continue cooking until rice reaches the desired consistency.
- Stir in a 1/2 cup of parmesan, a 1/2 bunch of finely chopped parsley and a 1/2 pint of heavy cream. Turn heat off and serve immediately.