Risotto Ai Funghi Porcini

Ingredients

• Dried porcini mushrooms (1 cup)
• Hot water (2 cups (for soaking))
• Olive oil (2 tablespoons)
• Onion (1 medium, finely chopped)
• Garlic (2 cloves, minced)
• Arborio rice (1 1/2 cups)
• Dry white wine (1/2 cup)
• Vegetable broth (4 cups, warmed)
• Unsalted butter (2 tablespoons)
• Parmesan cheese (1/2 cup, grated)
• Salt (to taste)
• Pepper (to taste)

Instructions

1. Place the dried porcini mushrooms in a bowl and pour the hot water over them. Let them soak for 20 minutes, then drain and chop finely.
2. In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and soft, about 5 minutes.
3. Stir in the Arborio rice, ensuring each grain is coated with the olive oil. Allow it to toast for about 2 minutes, stirring frequently.
4. Pour in the dry white wine and stir continuously until the wine is fully absorbed by the rice.
5. Add the chopped porcini mushrooms and a ladleful of warm vegetable broth. Stir until the broth is absorbed.
6. Continue adding the vegetable broth, one ladleful at a time, stirring constantly. Allow each addition to be absorbed before adding the next, which should take about 20-25 minutes in total.
7. Once the rice is tender and creamy, remove the pan from the heat. Stir in the butter and grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
8. Serve the risotto immediately, garnished with additional Parmesan cheese and a drizzle of olive oil if desired.