Wild Mushroom Risotto

Description
Makes 6 servings.

Ingredients

 * 1 ounce dried wild mushrooms
 * 3 cups water
 * 2 cups chicken broth
 * 1/4 cup butter, divided
 * 1/2 cup chopped onion
 * 1 cup uncooked U.S. arborio or medium grain rice
 * 1/3 cup dry white wine
 * 1/2 cup fresh or thawed frozen peas
 * 1/2 cup heavy cream
 * 1/4 cup grated Parmesan cheese
 * salt and ground white pepper to taste
 * 1 teaspoon oregano
 * 1 teaspoon prepared horseradish
 * 1/4 teaspoon ground black pepper
 * 1 pound peeled and deveined shrimp
 * 3 cups hot cooked rice
 * grated Parmesan cheese (optional)
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper
 * 1/4 teaspoon ground white pepper

Directions
Place mushrooms in 2-quart saucepan. Pour 3 cups hot water over mushrooms; let stand 30 minutes or until soft. Drain mushrooms, reserving liquid, and coarsely chop. Set aside.

Add broth to reserved liquid and heat over medium heat until it comes to a simmer. Reduce heat to low and keep warm.

Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add onion and cook until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.

Stir in mushrooms, peas, cheese, salt, pepper, cream and remaining butter. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.