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 cup dry white wine
• 2 tbsp unsalted butter
• to taste salt
• to taste black pepper, freshly ground
• 1 tbsp fresh parsley, chopped

Method

1. 01
   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. 02
   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. 03
   Add the Arborio rice to the saucepan and stir for 2-3 minutes, until the rice is lightly toasted.
4. 04
   Pour in the white wine and cook, stirring constantly, until the liquid is fully absorbed.
5. 05
   Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next.
6. 06
   After about 10 minutes, stir in the chopped porcini mushrooms and the reserved soaking liquid, straining any grit.
7. 07
   Continue adding the remaining broth until the rice is creamy and al dente, about 18-20 minutes total.
8. 08
   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. 09
   Garnish with chopped fresh parsley and serve immediately.