WILD MUSHROOM RISOTTO

1/4 cup olive oil

1 yellow onion, chopped

1/2 pound white mushrooms, sliced

4-5 fresh shitake or porcini mushrooms, sliced

salt & pepper, to taste

2 cups Arborio rice

4-6 cups chicken stock

1/2 cup parmesan cheese

zest of one lemon

1/4 cup parsley, chopped

Heat the oil in a large, high-sided pot.  Sauté onion in the oil

till tender, but not browned.  Add the mushrooms and sauté 2

minutes.  Season with salt and pepper.. Add the rice and stir to

coat well.  Meanwhile, bring the stock to a simmer in a separate

pot .

Add 2 large ladles full of stock at a time to the rice mixture. 

Over medium/low heat, stir the mixture constantly, adding the next

ladle full of stock only after the previous stock has been fully

absorbed.  Continue to add stock until the rice is creamy and

cooked through.  Add the cheese, zest and parsley.  Stir

well.  Serve immediately.