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1
Pour 2/3 cup hot water over porcini in a heatproof cup and let stand until softened, about 10 minutes.
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2
Lift porcini out of water, squeezing excess liquid back into cup, and rinse well to remove any grit.
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3
Coarsely chop porcini.
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4
Pour soaking liquid through a paper-towel-lined sieve into a glass measure and reserve.
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5
Meanwhile, bring broth and remaining 2 cups hot water to a simmer.
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6
Keep at a bare simmer, covered.
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7
Heat 1 tablespoon butter in a heavy skillet over moderately high heat until foam subsides, then saute cremini, stirring, until browned, about 7 minutes.
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8
Add porcini and reserved soaking liquid to skillet and boil, stirring, 1 minute.
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9
Remove from heat.
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10
Cook onion in 1 1/2 tablespoons butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
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11
Add rice and cook, stirring constantly, 1 minute.
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12
Add wine and simmer, stirring constantly, until absorbed.
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13
Stir in 1/2 cup simmering broth mixture and cook at a strong simmer, stirring frequently, until broth is absorbed.
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14
Continue simmering and adding broth 1/2 cup at a time, stirring frequently and letting each addition become absorbed before adding the next, until rice is tender but still al dente and creamy (it should be the consistency of a thick soup), 18 minutes.
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15
(There will be leftover broth.)
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16
Stir in zest, mushrooms, remaining 1 1/2 tablespoons butter, parmesan, parsley, and pepper to taste.
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17
(If necessary, thin risotto with some of remaining broth.)
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18
Serve immediately.
