Risotto With Porcini

1. 1

   Soak mushrooms in 1 1/2 cups warm water and 1 cup broth with 1 Tbs oil for 30 minutes, or until soft. Strain liquid through a fine seive lined with a coffee filter or a double thickness of cheese cloth, into a sauce pan then rinse the muchrooms well,discarding the rinse water and cut them into slices or chunks (in the case of morels, rings).

2. 2

   Heat the sieved mushroom liquid with the remaing stock over moderately low heat until almost boiling and keep hot. In a heavy sauce pan cook onion in 2 Tbs butter and remaining

3. 3

   olive oil over moderate heat, stirring, until softened. Add the rice and cook, stirring, for 3-5 minutes or until rice is partly transluscent. Add 1/2 cup stock and cook over low heat, stirring, until liquid is almost absorb-

4. 4

   ed. 1/2 cup at a time, add

5. 5

   all but two tbs of the re-maining stock, stirring and cooking until liquid is absorbed, after each addition. After 20 minutes add the mushrooms.

6. 6

   When all liquid has been added, remove pan from heat and stir in remaining butter, the 2 tbs of reserved stock, 1/2 cup parmesan and salt and pepper to taste. Serve with parmesan on the side

No additional tips available.