Dried-Porcini-Mushroom Risotto with Goat Cheese Recipe

Put the dried mushrooms in a medium bowl and pour the hot water over them. Soak for about 20 minutes until softened.

Remove the mushrooms, reserving the soaking liquid, and chop them.

Strain the liquid through a paper-towel-lined sieve into a medium saucepan. Add the broth to the pan and bring to a simmer.

In a medium pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, for about 5 minutes, until the onion is translucent.

Add the chopped mushrooms, the rice, and the salt and stir for about 2 minutes, until the rice begins to turn opaque. Add about ½ cup of the simmering broth to the rice and cook, stirring frequently, until the broth has been completely absorbed.

Continue cooking the rice, adding broth ½ cup at a time and allowing the rice to absorb it before adding the next ½ cup.

Cook the rice in this way for 25 to 30 minutes in all, until tender. Stir in the butter, pepper, and goat cheese.

Serve the risotto with grated Parmesan, and enjoy!