Mushroom risotto is comfort food for us.  We like to top it with truffles and truffle oil during the season.  But it is wonderful served just as is, or drizzled with a little olive oil and shaved parmigiano reggiano cheese. 

1/3 cup dried dried Porcini mushrooms
½ cup hot water
8 cups chicken, beef or vegetable stock
2 cups fresh mushrooms, cleaned and sliced
1 onion, chopped
6 Tablespoons of olive oil
2 Tablespoons butter
2 cloves of garlic, finely chopped
2 cups Arborio rice (or farro)
½ cup red wine
1 1/2 cups freshly-grated parmigiano reggiano cheese plus extra for garnish
Salt and pepper

You will also need:

Small heat-proof bowl
Large saute pan
Medium sauce pan
Large spoon

Put the porcini mushrooms into a small heat-proof bowl and pour the hot water over them. 
Set aside to soak. 


Bring the stock to the boil in a medium pan.  Reduce the heat and keep the stock warm. 


In a large sauté pan, gently sauté the chopped onions in the olive oil until the onions become translucent (about 5 minutes). 


Add the mushrooms and garlic and saute for about 3 minutes longer. 


Add the rice and stir it in for 2 minutes.


Add the wine, stir and cook until the wine has evaporated.


Remove the porcini mushrooms from the soaking liquid, but reserve the liquid.  Chop the porcinis and add them to the risotto.  Pour in the soaking liquid, being careful not to add any sand that might have settled in the bottom. 


Add 2 ladles of hot stock. Stir until the stock is absorbed by the rice and then add more.


Keep adding stock and stirring until the rice is cooked, 20-25 minutes. The rice should be slightly al dente.


Remove from the heat and add the grated parmigiano reggiano and the butter. Mix well. 


Check for seasoning and add salt and pepper, as needed. 


Cover pan and allow to rest for 2 minutes. 

Serve in warmed bowls.  Drizzle with olive oil or top with additional grated parmigiano reggiano cheese, if desired.  


Serves 6 people as a main course or 8-10 people as an appetizer course.

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