Risotto with Mushrooms and Herbs
1-ounce dried mushrooms, soaked in 1 cup water (reserve water)
3 tablespoons butter
2 tablespoons olive oil
1 medium yellow onion, chopped coarsely
1½ raw Italian Arborio rice
¼ teaspoon dried oregano
½ teaspoon dried basil
2 cups beef stock (chicken will also work)
3 cups water (use water from soaking mushrooms + additional to make 3 cups)
¼ cup grated fresh Parmesan cheese
Salt and ground black pepper, to taste
1. Soak mushrooms until very soft, about 1 hour; drain mushrooms over a cup, reserving the water for later. Chop the mushrooms.
2. Heat a 4-quart heavy saucepan and add the butter, olive oil, onions, and mushrooms; sauté until onions are clear. Add rice, oregano, and basil; stir carefully so each grain is coated with oil.
3. Bring the stock and water (with the mushroom water) to a simmer in a separate saucepan; add 1 cup of this liquid to the rice. Stir rice as it cooks to ensure a nice creamy dish. Continue adding broth as it is absorbed until the rice is tender but still a little chewy (takes a total of about 45 minutes to 1 hour on a 'high' simmer.
4. Stir in the cheese, salt, and pepper; serve immediately