1/3 oz dried porcini mushrooms (available at Italian grocery stores)
4 tbsp unsalted butter
¼ cup light cream
salt/pepper
1/3 cup grated Parmesan cheese
1 tbsp fresh parsley
4 cups chicken stock
1 cup porcini liquid, strained
½ cup dry white wine
1/3 cup finely minced onion
1 tbsp extra virgin olive oil
1 ½ cups Arborio rice (available at Italian grocery stores)
Place the porcini in a small bowl with 1 cup of boiling or very hot water and let stand for 30 min. Strain and chop the porcini and add the liquid into a saucepan with the chicken stock. Heat 2 tbsp butter in a small skillet over moderate heat. When it begins to foam, add the porcini mushrooms and cook or 1 min. Add the cream and simmer until it is slightly reduced and thickened. Add salt and pepper to taste.
Bring the stock, combined with the porcini liquid to a steady simmer in a saucepan on top of the stove.
Heat 2 tbsp butter along with olive oil in a heavy 4-quart casserole over moderate heat. Add the onion and sauté for 1 to 2 minutes, until it begins to soften, being careful not to brown it.
Add the rice to the onion mixture and stir with a wooden spoon for 1 minute. Add the wine and stir until it is completely absorbed. Begin to add the simmering stock, ½ cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next ½ cup, reserving about 14 cup to add at the end. Stir continuously to prevent sticking.
After approximately 20 minutes, when the rice is tender but still firm, add the reserved stock and the porcini/cream mixture, parmesan cheese and parsley. Stir vigorously to combine with the rice.
Serve immediately.
