Ingredients
Dried Porcini or
morels or a mix 1 1/2oz.
Chicken broth 6 1/4 cups
Extra Virgin
Olive Oil 2 1/2 Tbs
Onion, chopped 1/3 cup
Butter, Unsalted 1/3 cup (1/2 stick + 2 Tbs)
Arborio rice 2 1/2 cups
Parmesan, freshly
grated(regianno) 1 1/2 cups
Preparation
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).
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 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- ed. 1/2 cup at a time, add 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.
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
