Risotto ai Funghi Porcini

Ingredients

• 1 oz dried porcini mushrooms
• 1 1/2 cups Arborio rice
• 5 cups hot vegetable or chicken stock
• 1/2 cup dry white wine
• 1 onion, finely diced
• 8 oz fresh cremini mushrooms, sliced
• 4 tbsp butter, divided
• 3/4 cup Parmesan, grated

Instructions

1. 1Soak dried porcini in warm water 20 minutes, then chop and strain the soaking liquid into the stock.
2. 2Sauté onion in half the butter until soft, then add fresh mushrooms and porcini and cook until golden.
3. 3Add rice and toast 2 minutes.
4. 4Pour in wine and stir until absorbed.
5. 5Add hot stock one ladle at a time, stirring until each is absorbed before adding more.
6. 6When rice is creamy and al dente, beat in remaining butter and Parmesan off heat.

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