The dish isn't particularly difficult, but isn't necessarily easy, per se.
1 small package of dried mushrooms
9 ounces of fresh wild mushrooms (make a fun mix of whatever you like)
6 tablespoons of olive oil
1/2 cup of chopped shallots
1 cup of risotto rice (arborio or carnaroli)
1/2 dry white wine
4 tablespoons of unsalted butter
1/2 cup of grated parmesan cheese
Turn the stock you have into mushroom stock. Put the stock in a large pot and add the dried mushrooms. Bring to a boil and lower the heat. Let the mushrooms soften in there for 5-10 minutes. Remove the mushrooms, chop and put aside. Chop the fresh mushrooms you have, chopping the stems into smaller pieces and separating them into a pile on their own, and chopping the caps into 1/4 inch slices.
Place half the butter into a sauce pan and melt, adding all the fresh mushroom caps. Once the mushrooms are sauteed (soft and brown) remove from the pan. Add the other half of the butter, melt, and add the mushroom stems and the shallots. Cook until the shallots are translucent. Add a glug of olive oil and the rice and cook on medium high until the rice resembles little glass beads. Add the 1/2 cup of white wine and start stirring. Add a ladle of stock (3/4 cup) at a time, stirring the rice constantly until the ladle is absorbed and you can see a line in the pan (shown below). When you can see that line, add another ladle and continue until the rice doesn't absorb any more liquid and has a creamy consistency.
We opened up a bottle of Norm Hardie's 2010 County Chard. A rare treat in our house, only because we drink it all when we have it.
dinner is served.