Mushroom Risotto

1 cup dried wild mushrooms

1 cup reserved liquid from dry mushrooms

4 cups chicken stock

1 Tbsp unsalted butter

1 Tbsp olive oil

1 cup diced onions

1 1/2 cups Carnaroli rice

1 cup roughly chopped Shiitake mushrooms

1/2 cup dry white wine

1/4 cup finely sliced basil leaves

1/2 cup grated Parmesan cheese

1/2 cup grated Romano cheese

sea salt and freshly ground pepper to taste

Soak dried mushrooms in 1 cup of very hot water for about 10 minutes. Then drain the mushrooms, reserving the liquid. Set aside the re-hydrated dried mushrooms.

In a large bowl, combine reserved mushroom liquid and chicken stock for 5 cups total liquid. Set aside.

In a large saucepan, melt butter and oil over medium heat. Add onions and saute for 2 minutes or until onions start to turn translucent. Add in rice and stir to coat well, about 1 minute. Add wine and stir until evaporated, about 30 seconds.

Stir in Shiitake and dried mushrooms. Add 1 1/2 cups of the stock to the pot; simmer until absorbed, stirring frequently. Using a ladle, add remaining stock 1/2 cup at a time, stirring frequently and letting the rice absorb the broth before adding more. This will take about 30 minutes. Stir in basil. Remove pan from heat, add both cheeses and stir well.

Serves 4.