Ingredients:
3 tablespoons butter
1 large onions, coarsely chopped
1 1/2 cups arborio rice
1 1/2 ounces dried porcini mushrooms, reconstituted in
1 1/2 cups water
4 cups chicken broth
1/4 cup cognac
1 tablespoon parmesan cheese
Directions:
Melt butter in heavy large saucepan over medium heat. Add onion. Cover and cook until golden, stirring occasionally, about 15 minutes.
Add rice, porcini, 1 cup porcini soaking liquid, 4 cups broth, and cognac. Bring to boil. Reduce heat to medium-low, simmer uncovered until rice is tender and mixture is creamy, stirring occasionally and adding broth if dry, about 20 minutes.
Season with salt and pepper. Pass parmesan cheese separately.
Servings: 4
Time preparation: 10 min.
Time total: 50 min.