Lynn A.

1 cup raw arborio rice
1 can low-salt chicken broth, (or the real thing made from chicken backs, etc.)
1/2 cup white wine
1 clove garlic
one green onion
1 T. olive oil
2 large fresh morels, or equivalent dried and soaked in warmish water — – use the water with broth
2 dried shiitakes ( or you can substitute cremini or button mushrooms)
(a few threads saffron – optional)
freshly grated parmesan

Put olive oil in a heavy-bottomed saucepan on medium-high. Add finely chopped garlic and the white part of the scallion, chopped, and saute briefly; do not brown. Add rice and a little of the liquid. Stir with a wooden spoon until broth or wine is mostly absorbed, then add a little more liquid, and keep stirring. Keep adding liquid and stirring, and when rice is starting to become translucent, add chopped mushrooms, and saffron if you have it. Rice should thicken and start to develop a sauce. If you run out of liquids above, add a couple of tablespoons or warm water at a time. Risotto should be a tiny bit al dente in the center, but it is usually a result of the quality of the rice – you can substitute a short grained white rice like Calrose, but it won’t be quite as creamy. Just before serving, garnish with a little of the finely chopped green onion and parmesan. (Some like to add the parmesan when the rice is nearly done, which makes a denser risotto. In some parts of Northern Italy, they serve risotto in shallow bowls, a bit on the soupy side. Some also add a little cream and/or butter as a finish, but I don’t think it needs it.)

This is a wonderful side dish that can function as an entree.
With wild mushrooms the leftovers are heavenly. It’s nice with a crisp white wine, like a chardonnay or a sauvignon blanc.