Lemony Mushroom Risotto Recipe

How to make it

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• Pour 2/3 cup hot water over porcini in a heatproof cup and let stand until softened, about 10 minutes.
• Lift porcini out of water, squeezing excess liquid back into cup, and rinse well to remove any grit.
• Coarsely chop porcini.
• Pour soaking liquid through a paper-towel-lined sieve into a glass measure and reserve.
• Meanwhile, bring broth and remaining 2 cups hot water to a simmer. Keep at a bare simmer, covered.
• Heat 1 tablespoon butter in a heavy skillet over moderately high heat until foam subsides, then saute cremini, stirring, until browned, about 7 minutes.
• Add porcini and reserved soaking liquid to skillet and boil, stirring, 1 minute. Remove from heat.
• Cook onion in 1 and 1/2 tablespoons butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
• Add rice and cook, stirring constantly, 1 minute.
• Add wine and simmer, stirring constantly, until absorbed.
• Stir in 1/2 cup simmering broth mixture and cook at a strong simmer, stirring frequently, until broth is absorbed.
• Continue simmering and adding broth 1/2 cup at a time, stirring frequently and letting each addition become absorbed before adding the next, until rice is tender but still 'al dente' and creamy (it should be the consistency of a thick soup), 18 minutes. (There will be leftover broth.)
• Stir in zest, mushrooms, remaining 1 and 1/2 tablespoons butter, parmesan, parsley, and pepper to taste. (If necessary, thin risotto with some of remaining broth.)
• Serve immediately.