Creamy Porcini Mushroom Risotto

Ingredients

Dried porcini mushrooms

1 cup

Hot water

2 cups, for soaking mushrooms

Chicken broth

4 cups

Olive oil

2 tablespoons

Onion

1, finely chopped

Arborio rice

1 1/2 cups

Dry white wine

1 cup

Butter

3 tablespoons

Parmesan cheese

1 cup, freshly grated

Salt and pepper

to taste

Instructions

1. Place the porcini mushrooms in a bowl and cover with hot water. Let them soak for 20 minutes, then drain and chop.
2. In a separate saucepan, heat the chicken broth over medium heat until it begins to simmer.
3. In a large pot, warm the olive oil over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.
4. Stir in the Arborio rice to the pot, ensuring each grain is coated in the oil. Cook for 2 minutes.
5. Pour the wine into the pot, stirring continuously until it is fully absorbed by the rice.
6. Gradually add the simmering chicken broth to the pot, one ladleful at a time. Stir constantly, only adding more broth once the previous addition has been absorbed. This process should take about 20 minutes. The result should be a creamy, al dente rice.
7. Fold in the chopped mushrooms, butter, and freshly grated Parmesan cheese. Season with salt and pepper to taste.
8. Serve the risotto hot, garnishing with a sprinkle of Parmesan if desired.