Porcini

I found some porcini at home yesterday that were still good (another package was infested with grubs). So I zipped up to Eddies to get some crimini mushrooms and started this mushroom risotto recipe from Gourmet (via Epicurious). The best part is you can make the leftovers into fried risotto balls with melting mozzarella in the middle.

Mushroom Risotto
yield: Makes 4 to 6 servings
active time: 45 min
total time: 1 hr
This recipe serves 4 as a main course after you set aside 3 cups to make the mushroom and mozzarella arancini or the mushroom risotto cakes.... more ›

ingredients

1 oz (28 g) dried porcini (1 cup)
3 3/4 cups hot water
5 1/4 cups reduced-sodium chicken broth (42 fl oz)
1 tablespoon soy sauce
1 tablespoon olive oil
3/4 stick (6 tablespoons) unsalted butter
1 small onion, finely chopped (1 cup)
2 garlic cloves, finely chopped
3/4 lb fresh cremini mushrooms, trimmed and thinly sliced
1 lb Arborio rice (2 1/3 cups)
2/3 cup dry white wine
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh flat-leaf parsley

Special equipment: parchment paper (if reserving some risotto for another recipe)
Garnish: Parmigiano-Reggiano shavings