Mushroom Risotto

Pour 6 cups of stock (chicken or vegatable), 1 cup of white wine, and 1/2 cup of dried procini, black trumpets or chantrelle mushrooms into a pot and bring to a boil, than turn it down low and allow it to simmer.

Slice an onion
Chop a few Tablespoons of parsley.
Put a large pan on the stove top on medium to medium-high heat.
Place 4 Tablespoons of olive oil and sliced onion in the pan.
Saute for 3 minutes.
Add 2 1/2 cups of Arborio rice and stir well. Add parsley.
Add stock 1 cup at a time, when the liquid is soaked up add another cup.
Stir constantly throughout this process.
It should take 35-60 minutes total to cook.
Add 1/2 to 1 cup of grated parmesean at the end. Stir well
Serve and sprinkle some grated parmesean on the top