Mushroom Risotto from Closet Cooking
(makes 4 servings)

1 ounce dried porcini mushrooms
1 cup chicken stock (boiling)
2 tablespoons butter
1 onion (diced)
8 ounces mushrooms (sliced, I used a mix of cremini, shiitake and oyster)
2 cloves garlic (chopped)
1 teaspoon thyme (chopped)
1 cup arborio rice
1/2 cup white wine
1 cup chicken stock (or vegetable, warm)
1 tablespoon butter
1/2 cup parmigiano reggiano (grated)
salt & pepper to taste
1/4 teaspoon truffle oil (optional)
1 handful parsley (optional)

1. Cover the dried porcini mushrooms in the stock and let sit for 20-30 minutes.
2. Meanwhile, melt the butter in a pan over medium heat.
3. Add the onion and saute until tender, about 5-7 minutes.
4. Add the fresh mushrooms and saute until they turn tender and release their moisture, about 10-15 minutes.
5. Add the garlic and thyme and saute until fragrant, about a minute.
6. By this time the dried mushrooms should be nice and soft so remove them from the stock, squeezing to drain and reserve all of the liquid.
7. Chop the reconstituted mushrooms and add them to the sauce pan.
8. Add the rice and toast until it starts to turn translucent, about 1-3 minutes.
9. Add the white wine, deglaze the bottom of the pan and cook while stirring until the wine has disappeared.
10. Mix the stock that the mushrooms were soaked in with another cup of stock and add it to the sauce pan 1/2 cup at a time while stirring until it has disappeared.
11. Add the butter and parmigiano reggiano and stir until it has melted.
12. Season with salt and pepper and a touch of truffle oil.
13. Serve garnished with parsley.