Risotto with Dried and Fresh Mushrooms

For the fresh mushrooms you can substitute the following. You may still use the dried mushrooms or not.

Fresh peas, snow peas, snap peas or green beans (cut up). Cook until bright and just tender; stir in at the last minute.

Beets, turnips, potatoes, carrots, or other root vegetables. Cut into small cubes and parboil, just until tender (or use leftovers). Cook quickly in butter until lightly browned, then stir in at the last minute.

Other vegetables, like broccoli or cauliflower. Cut (or break) into small florets and parboil very quickly, just until tender. Cook in butter for a minute or two, then stir in at the last minute.

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