Ingredients
1cupdried porcini,(about 1 oz), or other dried mushrooms
3hot water
3½cupchicken broth,low sodium
3tbspolive oil
1onion
5garlic cloves
2cuparborio rice
1¼tspsalt
2tbspbutter
¼tspfresh ground black pepper
2ozmild goat cheese
parmesan,grated
Preparation
Put the dried mushrooms in a medium bowl and pour the hot water over them. Soak for about 20 minutes until softened.
Remove the mushrooms, reserving the soaking liquid, and chop them.
Strain the liquid through a paper-towel-lined sieve into a medium saucepan. Add the broth to the pan and bring to a simmer.
In a medium pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, for about 5 minutes, until the onion is translucent.
Add the chopped mushrooms, the rice, and the salt and stir for about 2 minutes, until the rice begins to turn opaque. Add about ½ cup of the simmering broth to the rice and cook, stirring frequently, until the broth has been completely absorbed.
Continue cooking the rice, adding broth ½ cup at a time and allowing the rice to absorb it before adding the next ½ cup.
Cook the rice in this way for 25 to 30 minutes in all, until tender. Stir in the butter, pepper, and goat cheese.
Serve the risotto with grated Parmesan, and enjoy!
