Shitake Mushroom Risotto

1. In a medium-sized bowl, place dried mushrooms in 2 cups of boiling water. Soak at least 30 minutes prior to beginning recipe. Reserve water for use as stock.

2. When dried mushrooms are finished soaking, roughly chop them and set aside.

3. In large, deep saucepan, add oil, onion and mushrooms. Sauté on medium heat for about 5 minutes, enough time to allow the onions to become translucent.

4. Add rice and sauté for about 3 minutes. Add in wine or vermouth and stir until absorbed.

5. One cup at a time, add the mushroom water and stock. You don’t have to stir constantly, but you should probably stick around the kitchen and keep stirring fairly often. When all the liquid has been added and absorbed, season with salt and pepper and add the cheese. Stir and allow to sit for a couple minutes before serving.