Risotto al Porcini

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 it with the butter and onion mixture.
4. Pour in the white wine and cook until it has evaporated, stirring constantly.
5. Add the soaked porcini mushrooms and stir well.
6. Gradually add the chicken or vegetable broth, about 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
7. Continue cooking and stirring the risotto until the rice is tender and creamy, about 20 minutes. If needed, add some of the reserved mushroom soaking liquid to enhance the flavor.
8. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
9. Remove the risotto from heat and let it rest for a few minutes.
10. Serve the risotto al porcini hot, garnished with fresh chopped parsley.