Risotto with mushrooms

By Tiller

Ingredients

• 1/2 dried wild mushrooms
• 5 tbsp butter
• 1/2 med onion, finely chopped
• 1 tbsp finely chopped parsley
• 1 stalk celery, ,finely chopped
• 1 small carrot,finely chopped
• 1 lb fresh mushrooms, cleaned ,trimmed & thinly sliced
• 2 1/2 cups Arborio rice
• Pinch of salt
• 6 cups veg broth

Preparation

Step 1

Soak dried mushrooms in 1cup warmmwater, remove from the water,reserving the liquid,rinse under cold running watervto remove grit, drain, chop coarsely and set aside.
Strain liquid through cheesecloth or coffee filter.
Melt 3tbsp of butter in a large,heavy saucepan,add the onions,parsley,celery and carrot and sauté over a med heat for 5minutes.add the fresh and dried mushrooms and sauté for another 2minutes. Stir in the rice and salt and cook, stirring for 2minutes. Pour in the liquid in which the dried mushrooms were soaked ,then the broth, 1/2 cup at a time,stirring constantly until the rice is cooked al dente. Do not over cook. Add the remaining 2tbsp of butter, combine well and serve immediately.