Meal: Side Dish
- ¾oz dried porcini mushrooms
- 1¾ cups hot water
- 2¼ cups chicken broth, low-sodium
- ½ tablespoon soy sauce
- 3 tablespoons unsalted butter
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- ½ lb cremini mushrooms, thinly sliced
- 1¼ cups Arborio rice
- ½ cup dry white wine
- ½ cup finely grated Parmigiano-Reggiano
- ¼ cup heavy cream
- ½ teaspoon Maldon salt
- Black pepper
- ¼ cup chopped fresh flat-leaf parsley
- Reconstitute porcini in ¾ cups hot water in a bowl until softened, about 20 minutes. Take porcini mushrooms out of the water, squeezing liquid back into bowl; coarsely chop. Pour soaking liquid into a medium saucepan; add broth, soy sauce, and remaining 1 cup water to pan and bring to a simmer.
- Place butter in a large saucepan or stock pot over medium heat; sauté onion, stirring, until just softened, about 5 minutes. Add garlic and fresh mushrooms; sauté, stirring, until mushrooms are browned and any liquid they give off is evaporated, about 6 minutes. Stir in porcini add rice, and cook for 1 minute longer. Add wine and cook, stirring, until absorbed, about 1 minute.
- Stir 1 cup simmering broth into rice and cook, stirring constantly, until absorbed. Continue cooking and adding broth, 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes (you may have simmering sauce left over). Remove from heat. Stir in cheese, heavy cream, parsley, and salt and pepper; serve.