Bluefoot or Mixed Wild Mushroom Risotto with Arugula

==Ingredients==
* ¼ cup extra virgin olive oil
* 8 oz coarsely chopped bluefoot mushrooms, or mixed cremini, shiitake and oyster mushrooms, chopped
* ¼ tsp coarse sea salt
* freshly ground black pepper to taste
* ½ onion or two big shallots, finely chopped
* 1½ cups arborio rice
* ½ cup white wine
* 5 cups water or vegetable stock
* ¼ cup heavy cream
* ⅓ cup grated Parmegiano-Reggiano cheese
* 1 cup arugula or flat-leaf parsley, washed, dried and minced
==Directions==
# Heat large skillet over medium heat and, when hot to touch, add ⅛ cup olive oil and heat until fragrant but not smoking.
# Add chopped mushrooms and sauté gently until softened, stirring occasionally, 10 to 12 minutes.
# Add salt and pepper and scrape mixture into bowl.
# In saucepan, bring water or stock to a boil and keep it simmering.
# Wipe skillet with paper towel and heat again.
# Add remaining ⅛ cup oil and heat over medium heat.
# When fragrant, add chopped onion or shallots and reduce heat to medium-low.
# Cook for 3 to 4 minutes, until translucent but not brown.
# Add rice and stir to coat with oil.
# Add wine and cook for 2 to 3 minutes, stirring continuously and increasing heat to medium, if needed.
# In ½-cup increments, add boiling water or stock, stirring after each addition, not adding more liquid until all is absorbed.
# Stir often and avoid adding too much liquid.
# After 15 to 20 minutes, liquid should be absorbed and rice creamy with a slightly chewy center.
# Remove from heat and stir in mushrooms, cream, cheese and chopped arugula or parsley.
# Stir until melted and combined, and serve immediately.
Category:Arugula Recipes
Category:Blewit mushroom Recipes
Category:Cremini mushroom Recipes
Category:Heavy cream Recipes
Category:Oyster mushroom Recipes
Category:Parmesan cheese Recipes
Category:Risotto Recipes
Category:Shiitake mushroom Recipes
Category:Short-grain rice Recipes
Category:Vegetable stock and broth Recipes