Mushroom Risotto

Ingredients

• 8-9 cups chicken stock (use better than bouillion not chicken for veggie)
• 1/2 oz (15g) dried porcinio mushrooms
• 1/2 cup olive oil
• 4-6 cloves garlic, minced
• 1/2 lb assorted fresh wild mushrooms, thinly sliced
• 1/2 lb fresh white mushrooms, thinly sliced
• 1/4 cup minced fresh flat leaf (itlian parsley)
• 2 tsp minced fresh thyme
• 3 cups arborio rice
• 1 cup dry white wine
• 2 tablespoons unsalted butter
• salt and freshly ground pepper