Wild Mushroom Risotto
  1. Saute minced shallots and garlic in butter
  2. Add chanterelles and saute until mushrooms re-hydrate
  3. Add the rest of the mushrooms, saute over low heat
  4. Remove mushroom mixture from heat, set aside
  5. Increase temperature to medium heat
  6. Melt butter in skillet, add rice and coat evenly
  7. Slowly add chicken stock, stirring constantly
  8. When rice has started to absorb all of the liquid and is slightly al dente to the teeth, add peas
  9. Season with salt, pepper, vinegar and add asiago cheese
  10. Stir until cheese melts
  11. Serve warm
Recipe Notes

Peas are optional, but add a nice burst of color.
Use fresh ingredients whenever possible.