Porcini Mushroom Risotto

• 1 cups water
• 1/2 ounce dried porcini mushrooms*
• 1/2 tablespoon butter
• 1/2 tablespoon olive oil
• 3/4 cups arborio rice or medium-grain white rice (about 9 1/2 ounces)
• 1 1/2 large shallots, chopped
• 1/2 teaspoon fennel seeds
• 1/4 cup dry white wine
• 1 cups (or more) low-salt chicken broth
• 1/4 teaspoon salt
• 1/2 cup freshly grated Parmesan cheese (about 3 ounces)
• 1 tablespoons chopped fresh parsley

1. Bring 1 cups water to boil in heavy small saucepan. Add mushrooms. Cover; let stand until mushrooms soften, about 10 minutes. Using slotted spoon, transfer mushrooms to work surface; reserve soaking liquid. Chop mushrooms coarsely.
2. Melt butter with oil in rice cooker. Add rice, shallots, and fennel seeds; stir 1 minute. Add wine and cook until almost evaporated, stirring frequently, about 1 minute. Mix in 1 cups broth and salt, then mushrooms and reserved mushroom soaking liquid, leaving any sediment behind in pan. Place lid back on. Allow to cook for 18 to 20 minutes for al dente. Serve at once for softer rice. Allow to rest for 2 minutes before serving. Mix in cheese and parsley. Season risotto to taste with pepper.

water, porcini mushrooms, butter, olive oil, arborio rice, shallots, fennel seeds, white wine, chicken broth, salt, parmesan cheese, parsley

Taken from www.epicurious.com/recipes/member/views/porcini-mushroom-risotto-50002912 (may not work)