Artichoke Mushroom Risotto



  1. Soak dried mushrooms in 6 cups of hot water for about one hour. Reserve mushroom broth.
  2. Sautee porcinis, artichokes, and portobellos in some butter and set aside.
  3. Without using oil, bring a large wide pot to medium high heat.
  4. Add 1.5 cups uncooked rice to toast for a minute or so, until very lightly browned.
  5. Reduce heat medium-low, and sautee the diced shallot in olive oil until translucent.
  6. Add about half a cup of white wine and let the rice absorb it.
  7. Bring the heat to medium and add the broth one ladle at a time.
  8. Let the broth be absorbed fully before adding another ladleful.
  9. After about 15 minutes, add all the mushrooms and artichokes.
  10. After about 20 minutes, the broth should be fully absorbed and the rice should be tender but still firm, not mushy.
  11. Finish off the dish by adding as much butter and grated Parmigiano to the pot as you like, but don't be shy with amounts.
  12. Salt and pepper to taste.
  13. Serve warm with grated parm and parsley.