1 ounce dried forest mushrooms
2 cups boiling water
2 tablespoons butter
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 celery stalk, finely chopped
1 1/2 cups Arborio rice
1/2 cup white wine
2 quarts chicken stock, warm
4 ounces mixed fresh mushrooms,
sliced if large, sautéed until
golden in 2 tablespoons butter
Extra Parmesan for garnish
Place the dried mushrooms in a large
bowl and add the boiling water; let stand
for 5 minutes.
Remove the mushrooms and pour
the liquid through a cheesecloth-lined strainer; set aside.
Melt butter and oil in a large saucepan
and sauté onion, garlic and celery until
the garlic becomes soft.
Add the rice and stir it well into the mixture.
Add wine and stir until it’s almost evaporated.
Add 1 cup stock; stir until it’s almost
gone, then add more stock.
Continue until the rice is al dente (soft
but with a little texture in the middle).
Add the soaked mushrooms, the sautéed
mushrooms and Parmesan.
Mix well and season with salt and pepper.
Serve with some extra Parmesan on top.