Wild Mushroom Risotto

4 cups chicken broth

¼ pound fresh cremini mushrooms, chopped

½ small onion, chopped

4 tablespoons olive oil, divided

2 cups arborio rice

1 cup white wine (such as chardonnay or pinot grigio)

1 clove fresh garlic, finely chopped

¼ pound fresh shiitake mushrooms, chopped

¼ pound fresh oyster mushrooms, chopped

Salt and pepper

2 tablespoons butter

¼ cup heavy cream

cup fresh parmesan cheese

In a medium saucepan, simmer chicken broth and add the cremini mushrooms to the broth. Simmer over low heat. Leave chicken broth simmering while you prepare the rice.

In a large skillet over low heat, saute onion in 2 tablespoons olive oil until transparent. Add rice and cook and stir continuously for 5 minutes; add wine and continue stirring until the wine is absorbed. Gradually add the warm chicken broth one ladle at a time; keep stirring and adding broth one ladle at a time as the rice absorbs it. Cook 20-25 minutes until creamy and tender.

While rice cooks, in a small skillet heat 2 tablespoon olive oil and saute garlic; add shiitake and oyster mushrooms and cook for 5 minutes.

Once rice is tender, add the mushroom mixture to the skillet. Remove from heat; add butter and season lightly with salt and pepper. Stir in heavy cream and parmesan cheese and serve.

Serves four to six.