Porcini Mushroom Risotto

Ingredients

• Salt and pepper - To taste
• Parmesan cheese - 1/2 cup, grated
• Butter - 2 tablespoons
• Dry white wine - 1/2 cup
• Arborio rice - 1 1/2 cups
• Onion - 1, finely chopped
• Olive oil - 2 tablespoons
• Chicken broth - 4 cups
• Dried porcini mushrooms - 1 cup

Instructions

1. Soak the porcini mushrooms in hot water for 20 minutes, then drain and chop.
2. In a saucepan, bring the chicken broth to a simmer.
3. In a large pot, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
4. Add the rice to the pot and stir for 2 minutes.
5. Add the wine to the pot and stir until it is absorbed.
6. Add a ladleful of the hot broth to the pot and stir until it is absorbed. Continue adding broth, one ladleful at a time, stirring constantly until the rice is creamy and al dente, about 20 minutes.
7. Stir in the chopped mushrooms, butter, and Parmesan cheese. Season with salt and pepper.
8. Serve the risotto hot.