We enjoyed a wonderful risotto with wild mushrooms recently. It's adapted from one in the NY Times.

Red Wine Risotto with Wild Mushrooms

1/2 cup sulphur shelf mushrooms, sliced and sauteed in butter
1/2 cup dried morels, soaked in boiled water until soft


Strain the mushrooms from the soaking water and add chicken or vegetable stock until you have 4 cups. Set morels aside. Keep the stock/water mix warm.

3 Tbs extra virgin olive oil
2 cloves minced garlic
1 cup dry red wine (one good enough to drink)
5 branches fresh thyme
1/2 cup finely chopped onion
1 1/2 cups arborio rice
Grated Parmesan

Heat oil in a 3 or 4 qt saucepan. Add onion, garlic, leaves from 4 branches of thyme and saute over medium heat until onion is soft. Stir in rice and cook for 2 minutes. Stir in wine and cook until nearly gone or 2 minutes. Add stock a ladle full at a time, stirring and adding more as liquid is absorbed. After two additions, add both sauteed and reconstituted mushrooms. Stir and add more liquid until rice is al dente. Season with salt and pepper to taste.

Warm 4 soup or dinner plates and divide risotto among them for a main course sized serving. Garnish with thyme and pass grated cheese for each diner to add to taste.