Mushroom Risotto

½ cup dried porcini

3 cups chicken broth

2 Tbs unsalted butter

2 Tbs olive oil

1 small onion chopped

1 garlic clove minced

1 ¼ cup rice

½ lb wild mushrooms

¼ cup dry white wine

1 lemon juice and zest

¼ cup grated Parmesan

3 Tbs chapped flat leaf parsley

Boil 2 cups of water and steep the dried porcini. In a separate pot heat broth. In large stockpot saute onion and garlic in butter and oil. Add rice and saute until rice is slightly toasted, about 2 minutes. Stir in a 1/2 cup of mushroom broth and stir until absorbed about 5 to 10 minutes. Repeat this process until all the mushroom and chicken broth is absorbed. Add wine and stir until absorbed. Add zest of lemon and ½ lb of mushrooms cook for 5 minutes. Turn of the heat and add cheese. Garnish with the parsley. Serves 4 for dinner and 6 as a side dish.