Risotto with Porcini Mushrooms and Fontina cheese

By cookie52730

Ingredients

• 1 1/2 oz dried porcini mushrooms
• 1 C boiling water
• 3 - 14 1/2 oz cans low salt chicken broth
• 2 T olive oil
• 1 Large onion, chopped
• 1 garlic clove, chopped
• 6 oz button mushrooms, chopped
• 2 T chopped fresh rosemary or 2 tsp dried
• 1 3/4 C arborio* or medium grain white rice
• 3/4 C dry white wine
• 1/2 C freshly grated Parmesan cheese
• 6 oz Italian Fontina cheese, cut into 1/3 inch cubes
• Chopped fresh Italian parsley
• Additional grated parmesan cheese

Details

Servings 6

Preparation

Step 1

Place porcini in small bowl. Cover with 1 Cup boilingwater and let soak until softened, stirring occasionally, about 30 minutes. Drain porcini, reserving liquid. Squeeze water from porcini into reserved liquid. Chop mushrooms.
Pour broth into medium saucepan. Bring to simmer. Reduce heat; keep hot.
Heat oil in heavy large saucepan over medium high heat. Add onion and garlic; saute until tender, about 5 minutes. Add porcini and button mushrooms and rosemary; saute until mushrooms are tender, about 3 minutes. Add rice; stir 2 minutes. Add wine; stir until absorbed, about 2 minutes. Pour reserved mushroom liquid, leaving any dediment at bottom of bowl. Add 3/4 cup hot broth. Adjust heat so that liquid bubbles gently. Stir until liquid is absorbed. Continue cooking until rice is just tender and risotto is creamy, adding broth 3/4 cup at a time and stirring mixture frequently, about 20 minutes.
Mix 1/2 cup grated Parmesan cheese into risotto. Season with salt and pepper. Add Fontina cheese and stir until beginning to melt. Spoon risotto onto plates, sprinkle with parsley.