This risotto is prepared with mushrooms and makes a favorite fall dish. The mushrooms, however, may be substituted with whatever vegetable is in season. Try asparagus, spinach, or squash.

If you are using dried mushrooms, reconstitute them in warm water, rinse and chop. Sauté the shallots in the olive oil & butter until translucent. Add the arborio rice and stir until all the rice is coated. Add the white wine and let it reduce. Add the chicken stock, 1/2 cup at a time, mixing well between additions. Just before you add the last 1/2 cup of stock, add the mushrooms. The rice should be neither crunchy or mushy, cooking time is usually 20 minutes. When risotto is finished, add a touch of cream and a healthy dose of Parmigiano Reggiano. For an extravagant dish, serve with a few drops of truffle flavored olive oil.