MUSHROOM RISOTTO ENJOY DAN:

                        MUSHROOM RISOTTO by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-cup dried shiitake mushrooms

4 cups water for mushrooms

2-1/2-cups water, divided

1 tablespoon olive oil

8-crimini mushrooms, quartered

2 garlic cloves, minced

2 shallots, finely chopped

1 cup white wine

1/8-teaspoon saffron

1 cup Arborio rice

1/2-cup frozen peas

1 tablespoon butter

1/4-cup feta cheese

1/4-cup grated Parmesan cheese

Sea salt and freshly ground pepper to taste

1 tablespoon cilantro

DIRECTIONS:  (PRE-HEAT OVEN TO 350 DEGREES)

1.   In a pot bring 4 cups of water to a boil; add dried mushrooms.

2.   Cover and remove from the heat.

3.   Let sit for at least 30 minutes, remove mushrooms, reserving liquid.

4.   Chop shiitake mushrooms into bit size pieces.

5.   In an oven proof skillet add oil over medium-heat when sizzling.

6.   Add all the mushrooms, garlic, shallots, saffron, and sauté for 4-5 minutes.

7.   Add rice and cook, stirring to coat rice with oil, 1 minute or so.

8.   Stir in wine and cook until it has completely evaporated, 1 minute.

9.   Stir in mushroom broth, 2 cups water, peas and season with S & P.

10.                Bring to a boil.

11.                Cover and transfer to the pre-heated oven, bake until most of the liquid has absorbed by the rice, 20-25 minutes.

12.                Remove from the oven.

13.                Stir in 1/2-cup water, consistency of the risotto should be creamy.

14.                Stir in the butter, feta cheese and Parmesan cheese.

15.                Top with cilantro.

ENJOY DAN:                                           BON-APPETITE!!