Sauteed Mushrooms:
3 cups mushrooms (I used cremini and shiitake), chopped
Canola oil, as needed
Salt and pepper, to taste
½ oz. dried porcini mushrooms
2 cups hot water

Risotto:
3 cloves garlic, minced (or 2 large)
2 T unsalted butter
1 medium onion, small dice
1 cup arborio rice
1 cup dry white wine
½ cup freshly grated parmesan cheese
4 cups chicken or vegetable stock, hot
3 T unsalted butter
green onion, sliced
Salt and pepper, to taste