PREPARATION:

1. In a small bowl, pour two cups of warm water over ½ cup of dried porcini mushrooms. Cover and let sit overnight.
2. The next day, drain the mushrooms and set aside any liquid. Squeeze any remaining moisture from the mushrooms and chop.
3. Pour one quart of chicken stock into a pot, add the mushroom liquid and bring to a simmer.
4. Meanwhile, remove stems from ½ lb of shitake mushrooms and chop. Rinse 1 lb. of crimini mushrooms and chop.
5. Over medium heat, melt ½ stick of butter and add ¼ cup of finely chopped shallots.
6. Cook shallots until soft. Add 2 cups of Arborio rice, stir and turn heat down to medium low. Squeeze in a head of roasted garlic.
7. Begin adding the chicken stock to the rice a quarter cup at a time. Every 4 to 5 minutes, add another ¼ cup and stir.
8. While the rice is cooking, sauté all mushrooms in two tablespoons of oil. Cook for 5 to 6 minutes until the liquid cooks out. Turn off heat and set mushrooms aside.
9. After the rice has cooked for 15 to 20 minutes, add the cooked mushrooms. Continue cooking until rice reaches the desired consistency.
10. Stir in a ½ cup of parmesan, a ½ bunch of finely chopped parsley and a ½ pint of heavy cream. Turn heat off and serve immediately.