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1
Bring water, dried porcini mushrooms, and peppercorns to a boil in a medium pot.
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2
Reduce heat, and simmer gently for 1 hour.
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3
Strain stock (you should have 7-8 cups); discard solids.
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4
Retun to pot; cover to keep warm.
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5
Melt 3 tablespoons butter in a large saucepan over medium-high heat.
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6
Cook mixed mushrooms until tender and slightly browned all over, about 3 minutes; transfer to a plate.
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7
Melt 3 tablespoons butter in saucepan over medium heat.
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8
Cook onion until tender and translucent, about 5 minutes.
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9
Season with salt.
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10
Stir in rice, and cook until coated, 1-2 minutes.
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11
Add wine and cook until almost completely absorbed, 3-4 minutes.
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12
Ladle 1 cup reserved stock over rice, and cook, stirring constantly with a wooden spoon, until almost completely absorbed.
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13
Continue adding stock, 1 cup at a time, stirring constantly and waiting for each addition to be almost completely absorbed before adding the next, until grains are al dente but bot crunchy, about 30 minutes.
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14
(You'll probably only use 6-7 cups stock.
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15
Add remaining stock to loosen the risotto, if desired).
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16
Remove from heat, and season with salt and pepper.
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17
Stir in remaining 2 tablespoons butter and the grated Parmesan.
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18
Top risotto with sauteed mushrooms (reheat if necessary), and garnish with shaved Parmesan cheese.
