Wild Mushroom Risotto

Ingredients
4 cups stock (veggie or mushroom)
2 medium onions, finely chopped
1/2 head celery, finely chopped
3 cloves garlic, finely chopped
1 3/4 cups arborio rice
salt and freshly ground pepper to taste
1 1/2 cups white wine
1/4 cup plus 1 tbsp. olive oil
Fresh basil or parsley, chopped, for sprinkling on top
Fresh and rehydrated wild mushrooms (about 1/4 pound fresh and 1 handful dried is a good amount)
1 Potato (yukon gold is best), peeled
Oregano and thyme

Directions
1. Boil 4 1/4 cups water in saucepan. Add potato and let boil until potato is soft. Add boullion after potato is removed to make stock.
2. Rehydrate dried mushrooms by covering with warm water (just enough to cover mushrooms)
3. Mash up the potato and set aside. Chop fresh mushrooms if necessary.
4. Heat 1 tbsp. olive oil in skillet over medium heat. Add onion, celery and garlic. Cook until soft, 10-15 minutes. Add rice, salt and pepper, cook one minute, or until rice is slightly translucent, stirring constantly. Turn up heat to medium high.
5. Add wine and cook until absorbed, stirring constantly. Stir in a pinch of salt.
6. Add one ladle of stock (1/3 to 1/2 cup), cook until absorbed, stirring constantly. After stock is absorbed, add another ladleful. This process should take 15 minutes or so. Add mushrooms and potato about halfway through the stock. Add water from dried mushrooms along with the mushrooms
7. When all the stock is absorbed, turn off the heat, put on the lid and let it sit for 3 minutes. Then take off the lid and stir in the rest of the olive oil. Stir and serve with chopped fresh basil or parsley sprinkled on top.

The flavor comes from the fresh herbs and the rehydrated mushroom water. The potato gives it creaminess.

Base risotto recipe from http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=268