Green Bean and Mushroom Risotto

In bowl, soak mushrooms in 2 cups (500 mL) boiling water until softened, about 5 minutes. Remove with slotted spoon; chop and set aside. Strain soaking liquid into measuring cup; add stock and enough water to make 3 cups (750 mL). Set aside.

In large shallow saucepan, melt 1 tbsp (15 mL) of the butter over medium heat; fry mushrooms, onion, garlic, thyme, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.

Add rice, stirring to coat. Add wine; cook, stirring constantly, until no liquid remains. Add 1-1/2 cups (375 mL) of the stock mixture, 1/2 cup (125 mL) at a time and stirring after each addition until completely absorbed, about 10 minutes.

Add beans. Add remaining stock mixture, 1/2 cup (125 mL) at a time, stirring after each addition until completely absorbed and rice is creamy and tender, another 10 minutes. Stir in cheese, parsley and remaining butter.