Recipe from Lost Lake Lodge www.lostlake.com

Wild Mushroom  Rissotto 1 cup Aborio Rice 1 Yellow Onion – small dice 1 cup White Wine 2 cups Mushroom Stock/ Chicken Stock ¾ cup wild Mushrooms ¼ cup Fresh Chopped Garden Herbs ½ cup unsalted Butter ½ cup Goat Cheese Saute onions in butter until translucent, add rice and toast over medium high heat for 3-4 minutes. Deglaze with white wine slowly add mushrooms and stock in 1/3 amount at a time until rice is aldente, add herbs and cheese. Adjust seasoning with salt and pepper.