INGREDIENTS

• Arborio Rice
• dried Chanterelle mushrooms
• dry white wine (such as Chardonnay)
• Extra Virgin Olive Oil
• Fresh parsley
• Fresh Thyme Leaves
• garlic clove
• Parmesan Cheese
• Salt and pepper
• unsalted butter
• vegetable broth or stock
• white mushrooms
• Yellow onion

DIRECTIONS

1. Preheat oven to 425°F
2. Place the dried chanterelle mushrooms and pour boiling water over them. Let them soak for twenty minutes.
3. Place the white mushrooms on a large rimmed sheet tray and toss with olive oil, thyme and a sprinkle of salt and pepper. Spread into a single layer and place in preheated oven. Roast for 15 minutes, stir, and roast for another 10-15 minute or until golden brown and cooked. Meanwhile, bring stock to a simmer in a saucepan.
4. In a deep, heavy, medium sized sauté pan, melt the butter over medium-high heat. Add rehydrated and drained chanterelles, garlic and onion and sauté for about 5 minutes or until onions are translucent. Add the rice and cook for another 2-3 minutes to toast the rice, stirring frequently.
5. Add the white wine and bring to a boil. Reduce liquid by about half, 2-3 minutes.
6. Remove from heat and stir in parmesan cheese and roasted mushrooms. Garnish with fresh parsley and serve immediately.