MUSHROOM RISOTTO

Ingredients

• 5 cups (1.2 L) canned low-salt chicken broth
• 1/2 ounce (15 g) dried porcini mushrooms
• 2 tablespoon (30 ml) extra-virgin olive oil
• 2 1/2 cups (600 ml) finely chopped onions
• 12 ounces (340 g) white button mushrooms, finely chopped
• 2 large garlic cloves, minced
• 1 tablespoon (15 ml) minced fresh thyme
• 1 tablespoon (15 ml) minced fresh marjoram
• 1 1/2 cups (360 ml) arborio rice or medium-grain white rice
• 1/2 cup (120 ml) dry white wine
• 1/2 cup (120 ml) grated Parmesan cheese
• Additional grated Parmesan cheese

Method

1. Bring the broth to a simmer in a heavy medium saucepan. Add the porcini and simmer until just tender, about 2 minutes.
2. Using a slotted spoon, transfer the mushrooms to a plate. Cool the mushrooms and chop finely. Cover the broth and keep warm over very low heat.
3. Heat the oil in a heavy large saucepan over medium heat. Add the onions and sauté until tender, about 10 minutes. Add the mushrooms and sauté until tender, about 8 minutes.
4. Add the porcini, garlic, and both herbs and sauté for 4 minutes. Add the rice and stir for 2 minutes. Add the wine and cook until the liquid is absorbed, stirring often, about 3 minutes.
5. Add 1 cup (240 ml) hot broth and simmer until the liquid is absorbed, stirring often, about 8 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes.
6. Mix in 1/2 cup (120 ml) cheese. Season with salt and pepper. Serve, passing additional cheese separately.

*Porcini are available at Italian markets and many supermarkets