Porcini Mushroom Risotto

Ingredients:

• 1 cup boiling water
• 1/2 cup dried porcini mushrooms
• 6 1/2 cups vegetable stock or low-sodium broth
• 4 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 small onion, minced
• 1 garlic clove, minced
• 1/2 pound cremini or shiitake mushrooms, stems trimmed and caps cut into 1/2-inch dice
• 2 cups arborio rice
• 1 1/2 cups dry white wine
• 1/2 cup freshly grated parmesan cheese, plus parmesan shavings for garnish
• salt and freshly ground pepper

Instructions:

In a heatproof bowl, soak the dried porcini mushrooms in the boiling water until softened, about 20 minutes. Rub the mushrooms in the water to remove any grit, then lift them out of the soaking liquid and coarsely chop. Reserve the mushroom soaking liquid. In a medium saucepan, bring the vegetable stock to a boil. Cover and keep the stock at a bare simmer over low heat. In a large saucepan, melt 2 tablespoons of butter in the olive oil. Add the onion and garlic and cook over moderate heat until softened but not browned, about 4 minutes. Add the cremini mushrooms and cook, stirring until they are softened, roughly 4 minutes. Add the rice to the pan and cook, stirring until coated for 1 minute. Add the white wine to the rice and simmer until it has almost evaporated. Add the chopped procini mushrooms and the reserved mushroom soaking liquid, stopping before you reach the grit at the bottom. Add enough hot stock to just cover the rice and cook, stirring constantly, until the stock has been absorbed. Add more stock and continue cooking and stirring, adding additional stock as it absorbes and a creamy sauce forms, roughly 30 minutes. Remove the porcini risotto from the heat and stir in the remaining butter and grated parmesan cheese. Season the risotto with the salt and pepper.