3 Mushroom Risotto

Three-Mushroom Risotto

Serves 6-8

1/2 c. dried porcini mushrooms

1 c. hot water

3 T unsalted butter

1 T olive oil

1/2 c. chopped shallots or onion

2 c. short grain rice, such as Arborio

1/2 c. dry red wine

2 c Meat Broth or canned beef or vegetable broth

8 oz. button mushrooms, sliced

4 oz.  oyster mushrooms, sliced

S&P

3/4 c. freshly grated Parmigiano-Reggiano

Place dried porcini in bowl with hot water, stand 30 min.  Lift out and squeeze, filter water if necessary and chop porcini.

In large skillet, melt 2 T of butter with oil over medium heat.  Add shallots or onion and cook, stirring until golden and tender, about 5 min.  Add rice, cook and stir 2 minutes, or until the rice is well coated.  Add wine and simmer until it evaporates.  Scrape the mixture into the slow cooker, add broth, porcini, soaking liquid, fresh mushrooms, and s&p to taste.  Cook on high for 1 1/2 hours, stirring once or until the rice is tender and the liquid is absorbed.  If the rice seems dry, stir int a little warm water.  Stir in the remaining 1 T. butter and cheese.  Serve hot.