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1
Place the mushrooms in a mixing bowl and add the 2 cups of hot water.
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2
Let stand 30 minutes or until softened.
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3
Remove and squeeze the mushrooms.
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4
Strain the soaking liquid through a double thickness of cheesecloth to eliminate sand.
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5
Pour the liquid into a saucepan and bring to a boil.
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6
Cook down until reduced to about 1 1/4 cups.
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7
Add the chicken or beef broth, and bring barely to a simmer.
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8
Keep the mixture at a bare simmer as you cook the rice.
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9
Cut the mushrooms in half and set aside.
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10
Put the pancetta in a small skillet and cook until rendered of fat.
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11
Drain the pieces and set aside.
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12
Melt half the butter and the oil in a large saucepan with a heavy bottom.
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13
Add the onion and cook over fairly low heat, stirring often, until the onion starts to brown.
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14
Add the pancetta and rice.
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15
Cook briefly until the rice is coated.
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16
Add 1 cup of the broth and cook, stirring, until liquid is absorbed, about 2 minutes.
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17
Add 1/2 cup of broth and cook, stirring, about 1 minute.
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18
Add the prosciutto and another 1/2 cup of broth.
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19
Cook, stirring, until liquid is absorbed, about 2 to 3 minutes.
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20
Continue cooking the rice, adding the broth, half a cup at a time, for a total of approximately 25 minutes.
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21
After the rice has cooked for about half that time, add the mushrooms.
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22
There may be about half a cup of broth that has not been used.
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23
Save it for another use.
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24
Stir the remaining butter and cheese into the risotto and serve.
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25
Serve, if desired, with red Treviso or radicchio salad (see recipe).
