Wild Mushroom Risotto Cups

Arborio Rice
Vegetable Stock
Porcini Mushrooms
Morels (from a Spring harvest)
Shallots
Spinach
White Wine
Olive Oil
Butter
Garlic
Parmesan
Thyme
Salt
Pepper

Red wine
Shallots
Olive Oil

(My inspiration was a recipe in the October 2002 issue of Bon Appétit. I can't find it online, but you might consult some of these recipes for your own inspiration. When the risotto is finished, oil timbales, put 6 or so spinach leaves in the bottom of each, and pour the risotto into the cups. Grate parmesan cheese over each timbale. Bake at 400 degrees for 10-15 minutes until cheese is melted and top begins to harden. Turn each timbale out and cover with a red wine reduction.)