Italian Porcini Mushroom Risotto with Parmesan

Ingredients

• 1 cup Arborio rice
• 1 oz dried porcini mushrooms
• 4 cups chicken or vegetable broth kept warm
• 1 cup Parmesan cheese grated
• 1 small onion finely chopped
• 2 tbsp olive oil
• 1/2 cup dry white wine
• 2 tbsp unsalted butter
• to taste salt
• to taste black pepper freshly ground
• 1 tbsp fresh parsley chopped

Instructions

1. 1 Soak the porcini mushrooms in 1 cup of hot water for 15 minutes, then drain and reserve the soaking liquid. Chop the mushrooms finely.
2. 2 In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. 3 Add the Arborio rice to the saucepan and stir for 2-3 minutes, until the rice is lightly toasted.
4. 4 Pour in the white wine and cook, stirring constantly, until the liquid is fully absorbed.
5. 5 Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next.
6. 6 After about 10 minutes, stir in the chopped porcini mushrooms and the reserved soaking liquid, straining any grit.
7. 7 Continue adding the remaining broth until the rice is creamy and al dente, about 18-20 minutes total.
8. 8 Remove the risotto from heat and stir in the butter and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
9. 9 Garnish with chopped fresh parsley and serve immediately.