-
1
Soak the dried mushrooms in 1 cup warm water for 30 minutes, then lift them out and strain the liquid.
-
2
Finely chop the mushrooms.
-
3
Add the soaking liquid to the mushroom stock in a large saucepan.
-
4
Bring to a simmer.
-
5
Heat the butter in a wide soup pot, add the diced shallots, and cook over medium heat until soft and translucent, 3 to 5 minutes.
-
6
Add the rice and cook, stirring frequently, for 1 minute.
-
7
Add the mushrooms and wine and simmer until the wine is absorbed, stirring a few times, then add 2 cups stock, cover and cook at a lively simmer until it's absorbed.
-
8
Begin adding the stock in 1/2 cup increments, stirring constantly until each addition is absorbed before adding the next.
-
9
When the rice is cooked, stir in the parsley, cheese, and an additional 1 or 2 tablespoons of butter.
-
10
Taste for salt and season with pepper.
-
11
Soak porcini in a bowl of warm water for 30 minutes.
-
12
Set aside.
-
13
Heat oil in a soup pot.
-
14
Add the onion, carrots, and celery.
-
15
Saute over medium-high heat, stirring occasionally, until the onion is well browned, about 15 minutes.
-
16
Scrape the bottom of the pan to loosen juices that have collected there.
-
17
Add porcini, soaking liquid, remaining ingredients and 9 cups of water.
-
18
Bring to a boil, then lower heat and simmer, partially covered, for 45 minutes.
-
19
Strain.
