-
1
Bring the broth to a simmer on the burner next to where you are cooking the risotto.
-
2
Put a ladle next to the pot where you can reach it.
-
3
In a deep, heavy bottomed pot or dutch oven on medium high heat, melt 1 tbl butter with the olive oil.
-
4
Add the onion and cook until it becomes translucent, not brown, then add the rice and stir until it is well coated with the butter/olive oil.
-
5
Continue to stir the rice until it begins to take on a golden cast.
-
6
Stir in 1/2 cup of the simmering broth.
-
7
Cook, stirring constantly, but slowly, with the wooden spatula or a wooden spoon, scraping the sides and bottom of the pot clean as you stir, until all the liquid is gone.
-
8
You must be sure to scrape the bottom of the pot clean as you stir or the rice will stick to it.
-
9
When there is no more liquid in the pot, add another 1/2 cup, continuing to stir as before.
-
10
Keep the heat at medium high, and continue stirring and adding broth when the previous broth has been absorbed.
-
11
When the rice has cooked for about 10 minutes, add the chopped porcini and 1/2 of the filtered water.
-
12
Continue to stir and when there is no more liquid, add 1/2 cup more of the mushroom water, stirring, letting it evaporate, then adding more until you have used it all up.
-
13
Finish cooking the rice with the broth, or, if you use up all of the broth, with hot water.
-
14
Cook until the rice is very tender, but firm to the bite, with no more liquid in the pot.
-
15
In total, this will probably take about 30 minutes.
-
16
Take the risotto off the heat, add some pepper, the remaining tablespoon of butter, and 1/2 cup of the parmesan.
-
17
Stir, taste, adjust for salt and pepper if needed.
-
18
Serve at once with a green salad and fresh bread, with more parmesan cheese on the side for serving.
