Risotto with Porcini Mushrooms

Developed January, 2005. Dried porcini are available online in bulk at modest prices. They keep forever.

1 oz dried porcini mushrooms
2 c boiling water

2-1/2 c water
2 t commercial chicken or vegetable stock concentrate
2 T olive oil plus some as garnish
1 T minced garlic
1/4 c minced shallot
1/2 c minced yellow onion
1/2 c dry white wine

1 c arborio rice

3/4 c Parmesan cheese, grated

Combine mushrooms and boiling water in a heat-proof container. Stir occasionally. After 20 minutes, filter the fluid mushroom broth through a coffee filter, and reserve the mushrooms and broth. Chop the mushrooms coarsely. Combine the reserved mushroom broth, water, and stock concentrate in a saucepan. Bring to a boil with stirring and keep hot. In a 12-inch skillet  heat the oil over medium and add the aromatics. Sauté until soft, add the mushrooms with stirring, and when warmed through, mix in the rice. Continue to stir until the rice turns milky, add the wine and continue cooking until the wine is absorbed. Add enough hot stock to just cover the rice and stir. As stock is absorbed add more gradually,  stirring between additions. When all the stock has been added, reduce heat, cover, and cook until the moisture is absorbed. Stir well as you add the cheese, drizzle on olive oil and serve. Serves 4. For vegetarian, replace chicken stock with vegetable stock.