| | Directions | | In small bowl, pour 2 C. warm water over 1/2 C. dried porcini mushrooms. Cover & let sit overnight. The next day, drain mushrooms & set aside any liquid. Squeeze any remaining moisture from the mushrooms and chop. Pour 1 qt. chicken stock into a pot, add the mushroom liquid & bring to a simmer. Meanwhile, remove stems from 1/2 lb. shitake mushrooms & chop. Rinse 1 lb. of crimini mushrooms & chop. Over medium heat, melt 1/2 stick butter & add 1/4 C. finely chopped shallots. Cook shallots until soft. Add 2 C. of Arborio rice, stir & 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 4-5 minutes, add another 1/4 cup and stir. While the rice is cooking, sauté all mushrooms in 2 T. of oil. Cook for 5-6 minutes until the liquid cooks out. Turn off heat and set mushrooms aside. After the rice has cooked for 15-20 minutes, add the cooked mushrooms. Continue cooking until rice reaches the desired consistency. Stir in 1/2 cup of parmesan, 1/2 bunch of finely chopped parsley & 1/2 pint of heavy cream. Turn heat off and serve immediately. |
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| Ingredients | | - |  | 1/2 pound to 2 cup rice |
| - | | 1 quart chicken stock |
| - | | 1/2 pound shitake mushrooms |
| - | | 1/2 cup dried porcini mushrooms |
| - | | 1 pound crimini mushrooms |
| - | | 1 head roasted garlic |
| - | | 1/2 stick butter |
| - | | 2 tablespoons olive oil |
| - | | 1/4 cup shallots |
| - | | salt & pepper |
| - | | 1/2 cup Parmesan cheese |
| - | | 1/2 bunch fresh parsley |
| - | | 1/2 pint heavy cream |
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