Spinach and Porcini-Mushroom Risotto Recipe

In a small bowl, soak the dried mushrooms in the boiling water for about 15 minutes, until softened.

Remove the mushrooms and strain their liquid into a medium saucepan through a sieve lined with a paper towel.

Add the broth to the mushroom-soaking liquid; bring to a simmer.

Rinse the mushrooms well to remove any grit, chop them, and set aside.

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

Add the rice and salt and stir for about 2 minutes, until the rice begins to turn opaque. Add the wine, the ¼ cup of cognac and the chopped mushrooms. Cook until the liquid has been absorbed.

Stir ½ cup of simmering broth into the rice and cook, stirring frequently, until the broth has been absorbed. The rice and the broth should bubble gently; adjust the heat as needed.

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

Cook the rice for about 25 minutes, until almost tender, and add the spinach. Cook, stirring, for about 5 minutes longer, until the rice is tender.

Stir in the remaining tablespoon of cognac, the Parmesan and butter.

Serve warm and enjoy!