Risotto With Porcini (Gourmet)

• 1 1/2 cups water
• 5 1/2 cups chicken stock or low-sodium broth
• 1 1/4 oz (about 1 3/4 cups) dried porcini mushrooms
• 2 T olive oil
• 1/2 stick (4 T) unsalted butter
• 1/4 cup finely chopped onion (one small onion)
• 2 cups (about 14 oz) arborio rice
• 1 cup finely grated Parmigiano-Reggiano (about 2 oz), plus additional for serving
• 1/2 t salt
• 1/4 t freshly ground black pepper

1. Combine water and 1 cup stock in a small saucepan and heat until hot. Put mushrooms and 1 T oil in a bowl and pour hot liquid over them. Let soak for 30 minutes.
2. Lift porcini out of soaking liquid, squeeze excess liquid back into bowl, and rinse well to remove any grit. Coarsely chop porcini. Pour soaking liquid through a fine sieve lined with a dampened paper towel into a large saucepan. Add remaining 4 1/2 cups stock and bring to a simmer. Reduce heat, cover, and keep at a bare simmer.
3. Melt 2 T butter with remaining 1 T oil in a 4-quart saucepan over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add rice and cook, stirring, for 2 minutes. Add 1/2 cup stock and cook at a strong simmer, stirring constantly, until stock is absorbed. Continue adding stock, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, 18-20 minutes. There will be leftover stock.
4. Stir in mushrooms, remaining 2 T butter, cheese, salt and pepper. If necessary, thin risotto with some of remaining stock. Serve immediately, sprinkled with extra cheese.

water, chicken stock, porcini mushrooms, olive oil, t, onion, arborio rice, salt, ground black pepper

Taken from www.epicurious.com/recipes/member/views/risotto-with-porcini-gourmet-50004049 (may not work)