1/3 C. dried wild mushrooms
1 ½ C. fresh mushrooms
juice of ½ lemon
1/3 C. butter
2 Tbsp finely chopped parsley
4 C. chicken stock
2 Tbsp olive oil
1 small onion, finely chopped
1 ½ C. Arborio rice
½ C. dry white wine
salt and pepper
3 Tbsp Romano or parmesan cheese
Place the dried mushrooms in a small bowl with about 1 ½ C. warm water. Soak for at least 40 minutes. Rinse mushrooms thoroughly. Filter the soaking water through a strainer lined with paper towels and reserve.
Wipe the fresh mushrooms with a towel and slice finely. Place in a bowl and toss with lemon juice. In a large frying pan melt 1/3 butter. Stir in the fresh mushrooms and cook over moderate heat until they give up their juices and begin to brown. Stir in the parsley, cook for 30 seconds more and remove to a side dish.
Place the stock in a sauce pan. Add the mushroom water and simmer until needed.
Heat another third of the butter with the olive oil in the same pan the mushrooms were cooked in. Stir in the onion and cook until soft and golden. Add the rice, stirring for 1-2 minutes to coat it with the oils. Add the soaked and sautéed mushrooms and mix well.
Pour in the wine and cook over moderate heat until it evaporates. Add one ladleful of stock and stir until the liquid is absorbed. Add another ladleful and repeat for about 20 minutes. Taste rice after seasoning with salt and pepper.
When rice is al dente remove from heat and add the remaining 1/3 butter and the parmesan or Romano cheese. Allow to rest for 3-4 minutes before serving.
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