Mushroom Risotto

(4 servings)

In all fairness, when all said and done, this is a pretty unattractive looking dish. Disappointing considering the time and patience which went into it. This takes about 30-40 minutes to make and you can't leave it; you have to stand there to keep stirring it.

It is quite delicious though, so ultimately, I don't mind. I usually count on  a ratio of 1 rice to 4 liquid; give or take a bit.

1/2 oz dried porcini mushrooms
1/2 cup hot water
1 tbsp butter
1 onion, finely chopped
1 clove garlic, minced
freshly ground black pepper
1 1/2 tsp fresh thyme, minced or 1/2 tsp dried thyme
1 1/3 cups arborio rice
1 cup red wine
2 1/2 cups fresh mushrooms, chopped
3 1/2 - 3 3/4 cups beef broth, heated
2/3 cup Parmesan cheese, grated
salt to taste

Add the porcini mushrooms to the hot water and soak about 30 minutes or until they are soft.

Melt the butter in a skillet and add the onion and garlic. Saute over low heat until the mixture takes on an amber hue.

Add the pepper, thyme and rice and cook for about 2 minutes.

Add 1/2 cup of wine and cook, stirring until most of the liquid has absorbed into the rice, then add the other 1/2 cup.

Remove the porcini mushrooms from the water; reserve the liquid. Chop them up.

When the wine is absorbed, add the porcini mushrooms and the mushroom liquid.. Add the fresh chopped mushrooms too.

Once the liquid is  absorbed, add the beef broth 1/2 cup at a time until the risotto is tender and creamy with a slight bite. If I've used up all the liquid and it could use a bit more, I usually add a splash of wine, but water will do. :)

Remove from heat, stir in the cheese and check and adjust the seasoning.