Tuscan Porcini Mushroom Risotto with Parmigiano-Reggiano

Ingredients

• 1 cup dried porcini mushrooms
• 4 cups vegetable broth, kept warm
• 2 tablespoons extra virgin olive oil
• 1 small onion, finely chopped
• 2 cups Arborio rice
• 1 cup dry white wine
• 1 cup freshly grated Parmigiano-Reggiano
• 2 tablespoons unsalted butter, room temperature
• to taste salt
• to taste freshly ground black pepper

• 1 cup hot water

1. 01
   Place the dried porcini mushrooms in a bowl and cover with 1 cup of hot water. Let them soak for 20 minutes until softened.
2. 02
   Remove the porcini mushrooms from the soaking liquid, reserving the liquid. Chop the mushrooms finely.
3. 03
   Strain the soaking liquid through a fine sieve to remove any grit, then add it to the warm vegetable broth.
4. 04
   Heat the olive oil in a heavy-based pan over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
5. 05
   Add the Arborio rice to the pan and stir for 2-3 minutes until the grains are well-coated and slightly toasted.
6. 06
   Pour in the white wine, stirring constantly until it is fully absorbed by the rice.
7. 07
   Begin adding the warm broth mixture, one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding the next.
8. 08
   After about 15 minutes of cooking, add the chopped porcini mushrooms. Continue cooking and adding broth until the rice is creamy and al dente, about 18-20 minutes in total.
9. 09
   Remove the pan from the heat and stir in the butter and grated Parmigiano-Reggiano cheese. Season with salt and freshly ground black pepper to taste.
10. 10
    Let the risotto rest for a few minutes before serving. Serve hot, with additional Parmigiano-Reggiano on the side if desired.