Somewhat Fusioned Risotto

Risotto with Edamame and Mushrooms

1oz Dried Mushrooms
2 cups hot water

3 cups chicken stock
2 shallots, fine chop
1 clove garlic, minced
2T butter + 2T Olive oil
Zest of 1/2 Lemon
1.5 cups Arborio Rice
1 cup white wine

~4oz Arugula, chopped. (Whole if baby arugula)
1 package Edamame, cooked
Juice of 1/2 lemon
Salt, Pepper
Parsley
Parmesan

Bring mushrooms and water to a boil, and steep off the heat for 10 minutes. Remove mushrooms and roughly chop. Pour the liquid into a pot with the stock, and keep hot.
Make risotto with next ingredients, until it needs maybe 1 more ladle of liquid.
Add edamame and mushrooms, and mix.
After a few minutes, add arugula and stir until it wilts. Finish with parsley and parmesan.