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.