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1
Put the rice in a bowl and pour water in.
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2
Drain the water and do it again a few times to get all the rice dust off.
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3
Set aside.
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4
Bring broth to a boil and then reduce heat to low and let simmer.
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5
On high heat, melt butter in a large, deep frying pan and add the onion (or shallots).
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6
Cook for 4 or 5 min until onion is soft.
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7
Add the drained rice to pan and stir so the butter can coat the rice.
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8
Two minutes.
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9
Add the white wine (optional, but recommended) and cook on high until the alcohol has burned off about 2-3 min.
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10
Then turn heat to low-medium.
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11
Add broth 1/3 cup (or so, no need to measure) at a time and continue stirring.
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12
Add the mushrooms to the rice mixture and stir them in.
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13
In the meantime, add mushrooms to a large bowl of hot water and let it reconstitute.
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14
Take mushrooms out, drain them, and chop them into about one inch chunks.
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15
Pour about 1.5 cups of the mushroom water into the sauce pan with the broth.
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16
In the meantime #2, take chopped almonds and toast them in a frying pan, constantly moving them around until lightly browned.
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17
Brown to taste.
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18
:-)
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19
When the rice is tender, turn heat to the lowest setting and stir in the cheese.
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20
Scoop the risotto onto the plate and sprinkle some toasted almonds on top.
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21
Eat.
