Wild Mushroom Risotto

Ingredients:

2 tbsps olive oil

1 cup arborio rice

2 cups fresh or dried wild mushrooms, diced

1 shallot diced

2 cloves of garlic, minced

2 cups mushroom stock

2 cups chicken or vegetable stock

1 cup dry white wine

½ cup parmigiana

Fresh parsley minced

Lemon zest & juice

Directions:

Start with rehydrating dried mushrooms in 2-3 cups of hot water for around 30 minutes. Reserve mushroom liquid and add 2 more cups of vegetable stock. Keep hot in an extra pot. In a large sauté pan, on medium-low heat, add olive oil and shallots. Sweat for 3-4 minutes, then add the garlic and cook until fragrant. Add risotto and stir for 3-4 more minutes. Next, add the white wine; stir until the liquid is almost absorbed. Now add the hot stock, one ladle at a time, and stir again until the liquid is absorbed. Continue doing this until the risotto is al dente. Add parm and season to taste. Plate in a shallow bowl and top with lemon zest, parsley, and a squeeze of lemon.