Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1 cup dried porcini mushrooms
• 1/2 cup grated Parmesan cheese
• 1/2 cup dry white wine
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Soak the dried porcini mushrooms in hot water for 20-30 minutes, until soft.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until fragrant.
3. Add the Arborio rice and stir to coat with the oil.
4. Add the white wine and stir until absorbed.
5. Add the soaked mushrooms, along with the soaking liquid, to the pot.
6. Add the chicken or vegetable broth, one cup at a time, stirring constantly until each cup is absorbed before adding the next.
7. When the rice is cooked and the broth has been absorbed, remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
8. Serve hot, garnished with additional Parmesan cheese and chopped parsley if desired.

Ingredient Substitutions

If porcini mushrooms are unavailable, you can substitute with other types of mushrooms, such as shiitake or cremini. Vegetable broth can be used in place of chicken broth to make the dish vegetarian-friendly.

• Arborio rice is traditionally used in risotto, but it can be substituted with other short-grain rice varieties like Carnaroli or Vialone Nano.
• Fresh porcini mushrooms may not be readily available in some areas, but dried porcini mushrooms can be rehydrated and used instead.
• Parmesan cheese can be substituted with other hard, salty cheeses like Pecorino Romano or Asiago.