Risotto with Wild Mushrooms

Risotto with Mushrooms

3/4 lb. wild mushrooms, preferably porcini, although cultivated mushrooms can be used
2 T butter
1/3 C finely chopped onions
1 lb arborio rice, about 2 1/2 cups - available in specialty food shops
1/2 C dry white wine
4 C simmering fresh or canned chicken broth
5 T olive oil
1 clove garlic, peeled and crushed
2 bay leaves
Salt and fresh ground pepper to taste
2 t finelychopped parsley
1/2 C freshly grated parmesant cheese

Cut the mushrooms into 1 inch pieces. There should be about 4 cups.
Melt the butter in a saucepan and add onions. Cook, stirring until the onions wilt. Add the rice and cook, stirring about 1 minute. Add the wine and cook, stirring, about 2 minutes or until the wine is absorbed.
Add the 4 cups of simmering broth and cook over moderately high heat.
Heat 4 T of the oil in a skillet and add the garlic and bay leaves. Cook briefly and add the mushrooms.
Cook, stirring, about 2 minutes and sprinkle with salt, pepper and parsley. Cook about 1 minute more, stirring, and remove garlic and bay leaves.
When the rice has cooked 8 minutes, add the mushrooms. Continue cooking, stirring often from the bottom, about 2-5 minutes or until the rice is creamy but with the grains slightly resilent to the bite. Add the parmesan cheese. Sprinkle with the remaining tablesp0on of olive oil and stir.