PORCINI AND PARMESAN RISOTTO

Steps:

• 1. In a medium saucepan, combine broth, dried mushrooms and 4 cups water. Bring to a boil; cook until mushrooms are tender, about 1 minute. With a slotted spoon remove mushrooms; coarsely chop. Strain hot broth through a paper coffee filter (or fine sieve) to remove any grit from mushrooms, return broth to pan keep covered, on low heat.
• 2. In a large saucepan, heat 1 TBL butter over medium-high heat. Add fresh mushrooms and chopped mushrooms; season with salt and pepper. Cook, stirring frequently, until tender, 3-5 minutes. Transfer to a plate, set aside.
• 3. Reduce heat to medium-low. Add onion and 1 TBL butter to saucepan. (At this point I also added the finely chopped shallot). Season with salt and pepper. Cook, stirring occasionally 3-5 minutes. Add rice, and cook stirring, about 1 minute. Add wine, and cook, stirring, until absorbed, 1 minute.
• 4. Add 2 C of warm broth to rice mixture; cook, stirring occasionally, until absorbed, 4-5 minutes. Continue to add broth, by cupfuls (I just used a ladle) stirring occasionally and allowing each addition to be absorbed before adding more, until rice is al dente, about 25 minutes total (you may not need all the broth).
• 5. Remove risotto from heat. Stir in Parmesan, remaining TBL butter, and half the sauteed mushrooms; season with salt and pepper to taste. Top with remaining mushrooms, and serve immediately, garnished with more Parmesan.