Risotto With Morels

• 4 ounces dried morels
• 2 cups hot water
• 3 1/2 to 4 cups chicken stock
• 2 tablespoons unsalted butter
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 1/2 cups arborio rice
• 13 cup dry white wine
• Freshly grated Parmesan cheese

1. Put the morels in a small bowl, add the water and set aside to soak for 30 minutes.
2. Drain the morels, reserving the liquid.
3. Mix the liquid with the stock and place in a saucepan.
4. Keep at a low simmer.
5. Heat the butter in a heavy saucepan, add the onion and garlic and saute over medium-low heat until tender but not brown, about 10 minutes.
6. Stir in the rice and cook, stirring, a few minutes until the rice begins to whiten.
7. Add the wine and the morels.
8. Stir.
9. Gradually add the simmering stock, about half a cup at a time, stirring constantly.
10. Add additional stock as each ladleful becomes absorbed into the rice.
11. Continue adding the stock until the rice has swelled and is al dente.
12. Continue to cook, stirring, another minute or so.
13. The rice should be just tender and moistened with a thickened sauce.
14. Serve dusted with Parmesan cheese.

morels, water, chicken stock, unsalted butter, onion, garlic, arborio rice, white wine, parmesan cheese

Taken from cooking.nytimes.com/recipes/5218 (may not work)