Risotto ai Funghi Porcini Print Email

one ounce dried porcini
1 quart light stock
1/2 of a small onion, finely sliced
3 TBS olive oil
1 1/2 cups Italian rice
1/3 cup dry white wine, warmed
1/4 cup butter
1 cup grated Parmigiano
1/2 cup heavy cream (optional)
A bunch of parsley, minced
Salt and pepper to taste

Steep the porcini in a cup of boiling water for fifteen minutes. Remove, rinse and chop mushrooms. Strain mushroom water through a coffee filter and add to stock.

Meanwhile, slice the onion finely and sautˇ it in olive oil. When it's lightly browned remove it to a plate with a slotted spoon and stir the rice into the drippings in the pot. Sautˇ the rice for several minutes, stirring constantly, until it becomes translucent.

Return the onions to the pot, stir in the wine, and continue stirring until it has evaporated completely. Begin adding broth a ladle at a time, stirring occasionally. About five minutes before the rice is done, check seasoning. As soon as the rice is al dente, turn off the heat, stir in the remaining butter, half the cheese, cream, a dash of black pepper, and parsley. Cover the risotto and rest two minutes. Serve with the remaining grated cheese.