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1
Wipe the fresh mushrooms clean with a damp paper towel.
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2
Break into bitesized pieces and reserve.
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3
Soak dried porcini in enough boiling water to cover for about 1/2 hour, or until pliable.
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4
Drain them, reserving the soaking liquid, and rinse mushrooms under running water.
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5
Chop into bitesized pieces and add to fresh mushrooms.
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6
Strain soaking liquid, add to stock and set aside.
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7
Heat oil and butter in a large saucepan over medium low heat.
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8
Cook onions with salt and pepper until soft and translucent, 7 to 10 minutes.
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9
Stir in garlic and cook until aroma is released, about 1 minute.
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10
Add mushrooms and saute until golden.
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11
Add brandy, turn heat to high, and scrape bottom of pan with a wooden spoon to release brown bits.
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12
Light alcohol with a match.
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13
When flame subsides, add rice and saute until slightly colored, about 1 minute.
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14
Add bay leaves and 1/2 cup stock.
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15
Bring to a boil, reduce heat to medium, and cook until near dry.
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16
Once the liquid is evaporated, briefly saute rice.
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17
Then, add stock 1/2 cup at a time, constantly stirring with a wooden spoon until absorbed.
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18
Repeat procedure, stirring constantly and briefly sauteing between additions, until all stock has been absorbed.
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19
You must constantly stir while cooking rice.
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20
When done, the rice should be glazed outside and soft throughout.
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21
It takes approximately 20 minutes to add all the stock.
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22
Stir in Parmesan cheese.
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23
Serve immediately.
