Risotto Ai Funghi Porcini

Ingredients

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

Instructions

1. Place the dried porcini mushrooms in a bowl and pour the hot water over them. Let them soak for 20 minutes, then drain and chop.
2. Heat the olive oil in a large pan over medium heat. Add the onion and garlic and cook until the onion is soft, about 5 minutes.
3. Add the Arborio rice to the pan and stir to coat in the oil. Cook for 2 minutes.
4. Pour in the wine and stir until it is absorbed by the rice.
5. Add the chopped mushrooms and a ladleful of the vegetable broth. Stir until the broth is absorbed.
6. Continue adding the broth, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.
7. When all the broth has been added and the rice is tender, remove the pan from the heat.
8. Stir in the butter and Parmesan cheese. Season with salt and pepper to taste.
9. Serve the risotto hot, garnished with extra Parmesan cheese if desired.