1. In a medium mixing bowl, cover mushrooms with boiling water; soak for 10 min.
2. Drain mushrooms, reserving 2 ½ cups liquid; strain liquid with a fine-mesh strainer to remove sediment.
3. Chop mushrooms; set aside.
4. In a small saucepan, combine beef broth and strained mushroom soaking liquid to create a cooking liquid; bring to a simmer and keep warm but do not boil.
5. In a large saucepan, heat oil over medium heat. Add rice, shallots and garlic; sauté for 5 min.
6. Add wine; cook until liquid evaporates.
7. Add 2 cups cooking liquid; cook, stirring occasionally, until liquid is nearly absorbed (about 5 min.). If liquid takes much longer or much less than 5 min. to absorb, adjust heat up or down slightly.
8. Add another 1 cup cooking liquid; cook, stirring occasionally, until liquid is almost gone again (another 5 min.).
9. Continue cooking and adding liquid 1 cup at a time until rice is tender (about 15 min. more).
10. Stir in remaining ingredients until cheese is melted and ingredients are evenly heated through; serve immediately while risotto is very hot.

Tasty Tip:

• More or less cooking liquid may be required.