Risotto with Fungi

Ingredients:

1ounce dried porcini mushrooms

3 tablespoons unsalted butter

1 medium onion, minced

1 pound white button mushrooms, wiped clean and thinly sliced

1 teaspoon oregano

1 ½ cups Arborio rice

½ cup of parmigiano

Directions:

1.    Warm 6 cups of water in a saucepan, keep it warm.

2.    Put porcini mushrooms in a bowl and cover with 2 cups of warm water. Soak for about 20 minutes or until soft. Lift out with a slotted spoon and remove any debris.  Cop them and set them aside.

3.    Strain the mushroom soaking water and add it to the saucepan with the warm water.

4.    Heat the butter in a medium pot. Add the onions and saute for about 5 minutes until they are translucent.

5.    Add the button mushrooms and cook for about 8 minutes ,until they are golden.

6.    Add the porcini mushrooms and oregano and cook for 1 minute.

7.    Add ½ cup of warm water and stir until the liquid is absorbed.

8.    Continue adding the warm water in ½ cup increments and stirring until the rice is creamy and soft, about 25 minutes. (If you run out of water, add more hot water)

9.    Remove the pot from the heat and stir in 1 tablespoon of butter and ¼ cup of cheese.

10.  Divide the risotto into individual bowls and serve with the remaining ceese.

Enjoy!