Porcini Risotto

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This is the risotto recipe i learned to make risotto with, and it's still my favorite.

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Steps

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Bring the broth to a simmer on the burner next to where you are cooking the risotto.

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Put a ladle next to the pot where you can reach it.

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In a deep , heavy bottomed pot or dutch oven on medium high heat , melt 1 tbl butter with the olive oil.

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Add the onion and cook until it becomes translucent , not brown , then add the rice and stir until it is well coated with the butter / olive oil.

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Continue to stir the rice until it begins to take on a golden cast.

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Stir in 1 / 2 cup of the simmering broth.

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Cook , stirring constantly , but slowly , with the wooden spatula or a wooden spoon , scraping the sides and bottom of the pot clean as you stir , until all the liquid is gone.

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You must be sure to scrape the bottom of the pot clean as you stir or the rice will stick to it.

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When there is no more liquid in the pot , add another 1 / 2 cup , continuing to stir as before.

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Keep the heat at medium high , and continue stirring and adding broth when the previous broth has been absorbed.

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When th.

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Ingredients

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homemade chicken broth, butter, olive oil, onions, arborio rice, porcini mushroom, water, fresh ground black pepper, kosher salt, parmesan cheese