Mushroom risotto

Directions

1. Slice the wild mushrooms into reasonable bit size portions. Then pour the boiling water over the dried mushrooms in a small bowl and let steep.
2. In a small pot warm up the chicken broth. Taste to see if it needs salt; if so add some.
3. Dice the onion into medium-small cubes. Warm 2 tablespoons olive oil in a large, heavy-bottomed pot and add the onions. Cook until just turning golden brown and they release a sweet, oniony scent.
4. In shallow pan pour in the remaining oil and the rice on medium heat and toast each grain, about 5 minutes. Then add the rice to the pot with the onions.
5. Ladle about a cup of broth into the rice and onion mixture. Add the herbs. Stir and turn the heat to low and cook uncovered until the liquid has been absorbed by the rice.
6. Now add about half a cup of broth every 5-7 minutes, or as needed, giving time to the rice to slowly absorb the liquid. The risotto will be almost done when the rice is tender, but with just a hint of chewiness in the middle. When it has reached this stage, strain any remaining water from the mushrooms and pour it into the pot. This will add a slightly earthy flavor. After you do this remove it from the heat, so that it will still stay slightly soupy.
7. Add the chopped mushrooms and Parmesan cheese, reserving a little to sprinkle on top. Taste for salt and pepper and add if needed. When you spoon the risotto onto the plate, it should spread out nicely. This is an indicator that the texture is correct. Sprinkle any remaining cheese and enjoy!