Italian Porcini Risotto

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Salt and pepper (to taste)
• Parmesan cheese (1/2 cup, grated)
• Chicken or vegetable broth (4 cups)
• White wine (1/2 cup)
• Arborio rice (1 1/2 cups)
• Onion (1, finely chopped)
• Butter (2 tablespoons)
• Hot water (1 cup)
• Dried porcini mushrooms (1 ounce)

Instructions

1. In a small bowl, soak the dried porcini mushrooms in hot water for 15 minutes. Drain and reserve the soaking liquid.
2. In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the Arborio rice to the saucepan and stir to coat the grains with butter. Cook for 2 minutes, stirring constantly.
4. Pour in the white wine and cook until it has evaporated, stirring occasionally.
5. Add the soaked porcini mushrooms to the saucepan and stir well.
6. Gradually add the chicken or vegetable broth, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
7. Continue adding the broth and stirring until the rice is creamy and al dente, about 20 minutes.
8. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
9. Remove from heat and let the risotto rest for a few minutes.
10. Serve the porcini risotto hot, garnished with chopped fresh parsley.