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

 * 1) Heat large skillet over medium heat and, when hot to touch, add ⅛ cup olive oil and heat until fragrant but not smoking.
 * 2) Add chopped mushrooms and sauté gently until softened, stirring occasionally, 10 to 12 minutes.
 * 3) Add salt and pepper and scrape mixture into bowl.
 * 4) In saucepan, bring water or stock to a boil and keep it simmering.
 * 5) Wipe skillet with paper towel and heat again.
 * 6) Add remaining ⅛ cup oil and heat over medium heat.
 * 7) When fragrant, add chopped onion or shallots and reduce heat to medium-low.
 * 8) Cook for 3 to 4 minutes, until translucent but not brown.
 * 9) Add rice and stir to coat with oil.
 * 10) Add wine and cook for 2 to 3 minutes, stirring continuously and increasing heat to medium, if needed.
 * 11) In ½-cup increments, add boiling water or stock, stirring after each addition, not adding more liquid until all is absorbed.
 * 12) Stir often and avoid adding too much liquid.
 * 13) After 15 to 20 minutes, liquid should be absorbed and rice creamy with a slightly chewy center.
 * 14) Remove from heat and stir in mushrooms, cream, cheese and chopped arugula or parsley.
 * 15) Stir until melted and combined, and serve immediately.