Double Mushroom Risotto
from Ann Wilder of Vann's Spices
Serves 4

1 ounce dried mushrooms (any variety)
3 cups chicken stock (home-made or low-sodium)
4 tablespoons butter, divided use
1/3 cup scallions, cut in small dice
1-1/2 cups Arborio rice
2 cups fresh mushrooms (any variety), coarsely chopped
2/3 cup dry white wine
1 teaspoon kosher salt
1/2 to 1 teaspoon freshly ground tellicherry pepper
1/4 cup finely chopped parsley
4 tablespoons freshly grated Parmigiano-Reggiano cheese

1. Soak the dried mushrooms in warm water for 30 minutes. Drain them, reserving the liquid. Strain the mushroom liquid through a coffee filter into a small saucepan. Add chicken stock and bring mixture to a slow simmer.
2. In a medium saucepan over medium-high heat, saute onions in 2 tablespoons butter until translucent. Add rice and stir until it begins to sizzle. Add mushrooms, then wine. Cook, stirring continuously, until liquid has almost evaporated. Lower heat to medium and add enough of the hot chicken stock mixture to just cover the rice. Add salt and pepper. Continue stirring until the liquid is nearly gone, then add more stock and continue cooking. Continue stirring and adding stock until rice is al dente, 20 to 30 minutes.
3. Remove from the stove, stir in remaining butter, parsley, and cheese. Serve immediately.