Mushroom Risotto

So this is actually my get-rid-of-ingredients plan. I have so many food stuffs in my place and I only have 1 month left to finish them all!

No Parmesan cheese? Use cream cheese.
No fresh herbs? Use dried Italian herbs.
No fresh mushroom? Use dried ones.
No chicken stock? Use the water from rehydrating the dried mushroom.

Makes 3 servings

Ingredients:
- 6 pcs dried mushroom (shitake or some forest mushrooms)
- 1/2 cup water (to rehydreate the mushroom)
- 1 Tbsp butter
- 1 cup bell peppers (I used 3 colored peppers), diced
- 2 pcs garlic, sliced thinly (not minced!)
- 1 shallot, sliced thinly
- 1 cup Nishiki (Japanese short grain rice brand) rice
- 1 Tbsp dark olive oil
- 1/2 cup water
- 1 cup milk (I used 2% fat milk - probably will be creamier if whole milk is used)
- 1/4 tsp black pepper
- 1/4 tsp Italian seasoning/herbs
- salt (to taste)
- 2 Tbsp cream cheese

Steps:
1) Rehydrate mushroom in warm water for 20 minutes.
2) Melt the butter in the pan using medium-low heat.
3) Add bell peppers. Sautee for ~2 minutes.
4) Add garlic and shallot and mix together with the bell peppers. Sautee for another 2 minutes.
5) Add uncooked rice and olive oil into the pan. Stir well. Sautee for 5 minutes.
6) Add water and milk, then add black pepper, Italian seasoning and salt. Stir everything together.
7) Cover the pan with lid and cook for ~10 minutes or until the rice is cooked.
8) Add rehydrated mushrooms to the pan and mix well.
9) Serve warm.