RISOTTO my FAVORITE by CHEF DAN: serves4

INGREDIENTS:
2  cups boiling water for mushrooms
1 cup gourmet blend mushroms, pocini, morels, shiitake, ect
2 cups liquid from the mushrooms
2 cups chicken broth
1 cup uncooked ARBORIA RICE
1 onion, dinely chopped
2 garlic cloves, minced
1 cup white wine
3 tbsp. unsalted butter
1/4 grated parmesan cheese
1 teaspoon italian seasoning
DIRECTIONS:
1. Combine 2 cups boiling water and mushrooms: let stand 30 minutes or until soft. drain and reserve soaking liquid. chop mushrooms.
2. In a sauce pan bring chicken broth, white wine, and mushroom liquid to simmer and keep on low heat.
3. In a heavy sauce pan, meltd 2 tbsp. butter and saute' onion, mushrooms, and garlic untill soft.
4. Add rice, stirring until thoroughly coated.
5. Add 1 cup simmering broth and stir constantly until liquid is absorbed.
6. Continue cooking on low-heat, adding 1/2 cup broth mixture at a time, stirring and letting broth be absorbed, before adding more, until rice is creamery. about 18 minutes.
7 Add parmesan cheese, italian seasoning, 1 tbsp. butter, saltd & pepper to taste.
8. Heat thoroughly.
                         ENJOY DAN:                                         hallelujah