Preparation: 1) Add 2 cups boiling water to dried mushrooms, let sit for 30 minutes. 2) Strain the mushroom water through a coffee filter or cheese cloth and discard filter. Mix mushroom broth with chicken/vegetable broth in 3) Finely chop the re-constituted the mushrooms after draining. 5) Heat the mushroom/chicken or vegetable broth in a large heatproof in a large saucepan and keep at a low simmer.

Cook: 1) In a large, deep skillet heat the olive oil over medium heat until very hot. 2) Add the shallots and cook stirring until soft. 3) Add the Arborio rice and stir until coated 4) Add sliced mushrooms & chopped wild mushroom and stir for 5 minutes. 5) Add the white wine and stir until the wine has evaporated. 6) Add 2 ladles of broth, salt and pepper. Stir until most of the stock has evaporated about 5 minutes. 7) Start adding chicken/vegetable stock 1 ladle at a time and keep stirring. 8) Continue to add stock until the risotto is creamy and tender about 25 – 30 minutes total. You may have a little stock left over. 9) Add 1-2 Tablespoons butter and saffron, if desired 10) Add Parmesan cheese and stir to combine. Serve in individual bowls and sprinkle parsley over top, with freshly grated Parmesan cheese on the side. Serves 6.

Wine: This goes great with: Qupé Syrah "Sonnies" SLV Verdad Tempranillo 2013 SLV Sawyer Lindquist Pinot Noir 2014, Qupé Syrah, Bien Nacido Hillside 2011.