Mushroom Risotto - cooking recipe

Ingredients

1 cup boiling water
1/2 cup dried porcini mushrooms
8 ounces mixed fresh wild mushrooms
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon chopped garlic
salt & freshly ground black pepper
2 tablespoons chopped parsley
RISOTTO
5 cups chicken stock (approx)
2 tablespoons olive oil
2 tablespoons butter
1/2 cup finely chopped onion
1 1/2 cups arborio rice or 1 1/2 cups carnaroli rice
1/2 cup white wine
1/2 cup grated parmesan cheese
salt & freshly ground black pepper

Preparation

Pour boiling water over dried mushrooms in a bowl& let sit for 30 minutes.
Drain mushrooms; reserve both mushrooms& liquid separately.
Remove stems from fresh mushrooms& slice.
Heat oil& butter in skillet over medium-high heat; add garlic& fresh mushroom slices.
Saute until mushrooms excude their liquid; saeson with salt& pepper.
Cover& leave in skillet for reheating.
Bring stock to a simmer on the back burner.
Heat oil& 1 tbsp of the butter in a heavy pot over medium heat.
Add onion& saute for 3 minutes or until softened.
Add rice& saute until it is covered with oil.
Pour in wine& simmer steadily until it has been absorbed by the rice.
Pour in mushroom soaking liquid& dried mushrooms; stir and cook until most of the liquid has been absorbed by the rice.
Add 1 cup of stock; cook& stir until most is absorbed.
Continue to add stock in 1 cup increments, stirring most of the time, until the rice is creamy with a slight bite in the center, about 20 minutes.
Reheat mushrooms in the skillet& stir into rice.
Remove from heat, stir in remaining 1 tbsp butter& Parmesan cheese.
Season with salt& pepper and serve immediately.