Italian Porcini Risotto

Ingredients

Dried porcini mushrooms

1 cup

Hot water

1 cup (for soaking mushrooms)

Butter

3 tablespoons

Onion

1 medium, finely chopped

Arborio rice

1 1/2 cups

White wine

1/2 cup

Chicken or vegetable broth

4 cups, heated

Parmesan cheese

1 cup, grated

Fresh parsley

1/4 cup, chopped (for garnish)

Salt

to taste

Black pepper

to taste

Instructions

1. In a small bowl, soak the dried porcini mushrooms in hot water for about 15 minutes. Once softened, drain and reserve the soaking liquid, chopping the mushrooms into smaller pieces.
2. In a large saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5 minutes.
3. Stir in the Arborio rice, ensuring each grain is well-coated with butter. Cook for 2 minutes, stirring constantly to toast the rice slightly.
4. Pour in the white wine, stirring continuously until it has completely evaporated.
5. Add the chopped porcini mushrooms and a few tablespoons of the reserved soaking liquid to the saucepan, stirring well to combine.
6. Gradually add the heated chicken or vegetable broth, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more. This process should take about 20 minutes, and the rice should be creamy and al dente when finished.
7. Once the rice is cooked, stir in the grated Parmesan cheese until melted and fully incorporated. Season with salt and pepper to taste.
8. Remove from heat and let the risotto rest for a few minutes before serving.
9. Serve hot, garnished with fresh parsley for a burst of color and flavor.