Mixed Mushroom Risotto - cooking recipe

Ingredients

1/2 oz dried chanterelle mushrooms
1/2 oz dried porcini mushrooms
4 cups chicken or vegetable stock
3 tbsp butter
12 oz assorted mushrooms, sliced
4 None shallots, finely chopped
2 cloves garlic, crushed
2 cups arborio rice
1/2 cup dry white wine
1/2 cup finely grated Parmesan cheese
2 tbsp finely chopped fresh chives

Preparation

Place chanterelle and porcini mushrooms, stock and 2 cups water in medium saucepan; bring to a boil. Reduce heat to low; simmer, covered.
Meanwhile, melt 2 tbsp of the butter in large saucepan on medium-high heat. Add assorted sliced mushrooms to pan. Cook, stirring, until mushrooms are tender and liquid evaporates. Remove from pan.
Melt remaining 1 tbsp butter in same pan. Cook shallots and garlic, stirring, until shallots soften. Add rice, stirring to coat in butter mixture. Return buttered mushrooms to pan with wine; bring to a boil. Reduce heat; simmer, uncovered, until liquid has almost evaporated.
Add 1 cup of the simmering stock mixture; cook, stirring, on low heat, until stock is absorbed. Continue adding stock mixture, in batches, stirring, until absorbed between additions. Total cooking time should be 25 to 30 mins or until rice is tender. Stir in Parmesan cheese and chives.