Wild Mushroom Risotto

Servings: 6 first course or 4 main course

5 cups canned low salt chicken broth
1/2 ounce dried porcini mushrooms, rinsed
2 tablespoons butter
1 tablespoon extra virgin olive oil
2 large onions, finely chopped
12 ounces crimini mushrooms, finely chopped
2 large garlic cloves, minced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh marjoram (both from my herb garden)
1 1/2 cups arborio rice
1/2 cup grated Parmesan cheese (fresh please)
additional grated Parmesan cheese for topping

1. Bring broth to simmer in heavy saucepan. Add porcini and simmer until tender, about 2 minutes. Remove with slotted spoon and transfer to cutting board. Cool and chop finely. Cover broth and simmer over low heat.

2. Melt buter with oil in heavy large saucepan over medium heat. Add onions; saute until tender, about 10 minutes. Add crimini mushrooms; saute until tender, about 8 minutes. Add porcini, garlic and herbs; saute 4 minutes. ( I prepared onions and mushrooms up to this point earlier in the day, soaking porcini in boiling water. Then I added this mixture to the arborio rice). Add rice; stir 2 minutes (coating the rice with the butter/oil helps keep the grains separate as they cook). Add wine; cook until liquid is absorbed, stirring often, (this is what makes it creamy as it breaks down the starch on the outside of the rice grain, stir often throughout recipe). Add 1 cup hot broth and simmer until liquid is absorbed, stirring often. Continue to add broth 1 cup at a time and stirring until rice is just tender, about 25 to 30 minutes. Mix in 1/2 Parmesan cheese and season with salt and pepper. Serve immediately passing additional Parmesan cheese.