Porcini Mushroom Risotto

• 1 12 cups boiling water
• 12 cup dried porcini mushrooms (about 1/2 ounce)
• 1 (14 ounce) can chicken broth
• 1 cup arborio rice
• 34 cup shallot, chopped
• 2 garlic cloves, minced
• 12 cup dry white wine
• 14 cup parmigiano-reggiano cheese, grated
• 14 cup cream cheese
• 1 teaspoon dried thyme
• 12 teaspoon salt
• 12 teaspoon fresh ground black pepper

1. Pour boiling water over mushrooms and let stand 10 minutes or until soft.
2. Drain through a colander over a bowl.
3. Reserve 1 1/4 cups soaking liquid, and chop mushrooms.
4. Combine reserved mushroom liquid and broth and bring to a simmer in a small saucepan (do not boil).
5. Keep broth mixture warm over low heat.
6. Heat a large saucepan over medium-high heat.
7. Coat pan with cooking spray, olive oil or butter.
8. Add rice, shallots, and garlic; saute 5 minutes.
9. Add wine, and cook until liquid evaporates (about 2 minutes).
10. Reduce heat to medium and add 1 cup broth mixture to rice mixture; cook for 5 minutes or until the liquid is nearly absorbed, stirring occasionally.
11. Add remaining broth mixture, 1/2 cup at a time, stirring occasionally until each portion of broth mixture is absorbed before adding the next (about 25 minutes total).
12. Add mushrooms, cheeses, thyme, salt, and pepper; stir gently just until the cheese melts.

boiling water, porcini mushrooms, chicken broth, arborio rice, shallot, garlic, white wine, cheese, cream cheese, thyme, salt, ground black pepper

Taken from www.food.com/recipe/porcini-mushroom-risotto-309660 (may not work)