Risotto with Dried Mushrooms

Makes 6 servings.

Ingredients:

6-8 C. chicken broth or canned chicken broth
1 oz. dried wild Italian mushrooms (or 1/4 lb. fresh mushrooms, thinly sliced)
2 Tbsp. butter, if using fresh mushrooms
5 Tbsp. butter
1 medium onion, finely chopped
2½ C . arborio rice
¾ C. dry white wine
½ C. freshly grated Parmesan cheese
Salt & pepper to taste

Directions:

Prepare chicken broth. Soak dried mushrooms in warm water 20 minutes. Drain mushrooms, saving & straining liquid. Rinse mushrooms under cold running water & squeeze to remove as much moisture as possible. If using fresh mushrooms, saute in 2 tablespoons butter until golden; set aside.

Heat broth in a medium saucepan. Melt 1/4 c. butter in large saucepan. When butter foams, add onion. Saute over medium heat until pale yellow. Add rice and mix well. When rice is coated with butter, add wine. Cook, stirring constantly, until wine has evaporated. Add drained dried mushrooms and reserved mushroom liquid. Stir in 1 or 2 ladles of broth, or enough to cover rice. Stir over medium heat until broth has been absorbed.

Continue cooking and stirring rice, adding broth a little at a time until rice is done, 15 to 20 minutes. Rice should be tender, but firm to the bite. Stir in Parmesan cheese, 1 Tbsp. butter and sauteed fresh mushrooms. Season with salt& pepper.