Wild Mushroom Risotto

Ingredients

• 1/4 cup dried porcini mushrooms
• 1 cup boiling water
• 3 tablespoons olive oil
• 2 CHRISTOPHER RANCH shallots, minced
• 2 large fresh CHRISTOPHER RANCH California Garlic cloves, minced
• 1 1/4 cup arborio rice
• 2 cups cremini mushrooms, chopped
• 2 1/2 cups vegetable stock
• 1/4 cup white wine
• 2 teaspoons fresh thyme, chopped, (1 teaspoon dried)
• 1 teaspoon salt
• 1/2 cup freshly grated Parmesan cheese (or soy cheese substitute)
• 1 tablespoon fresh parsley leaves, minced
• Freshly ground black pepper

Directions

1. Soak the dried porcini in boiling water for 30 minutes, then drain, reserving 3/4 cup of the soaking liquid.
2. Chop mushrooms and set aside.
3. In a medium-sized skillet, heat the oil over medium heat.
4. Add the shallots and garlic and cook until fragrant and slightly softened, about 1 minute.
5. Transfer shallots and garlic to a 3 1/2 - 4 quart slow cooker.
6. Add rice, stirring to coat with oil.
7. Stir in all the mushrooms, the reserved soaking liquid, stock, wine, thyme and salt.
8. Cover and cook on high for about 2 hours, until all liquid is absorbed.
9. About 5 minutes before the end of cooking time, stir in the cheese and parsley and season with pepper.
10. Spoon the risotto into shallow bowls and serve hot.