Creamy Mushroom Rice (Risotto al Funghi)

Creamy Mushroom Rice (Risotto al Funghi)

Ingredients

1/3 ounce dried porcini mushrooms
4 ounces butter
1 small onion, finely chopped
2-2/3 cups arborio rice
6 cups beef or chicken stock, de-fatted
Parmesan cheese

Directions

Crumble the mushrooms and soak them in warm water for 30 minutes. Drain well and reserve mushroom water.

Meanwhile, heat butter in a stew pot. Add the onion and saute over medium-low heat for 5 minutes. Add the rice and stir for about 2 minutes. Add 2 cups of stock and stir into rice. Stir often. Strain the mushroom water and add to stew pot, along with the mushrooms.

Continuemstirring, gradually adding stock, one cup at a time. Risotto should be creamy, and individual rice grains should be slightly al dente. Stir in Parmesan cheese and serve warm.