Risotto with button and porcini mushrooms

Risotto with button and porcini mushrooms

5-6 c chicken or vegetable broth
2T butter or olive oil
1 T Herbs de Provence
1/3 c finely minced shallots (2-3)
1 ½ c Arborio rice (10 oz)
6 large button mushrooms, grated
1 oz dried porcini mushrooms
½ c dry sherry
¾ c grated Parmigiano cheese
salt and pepper to taste

Rehydrate porcini mushrooms in water to cover for ½ hour, rubbing softly to remove dirt. Reserve liquid when mushrooms have been strained and add to broth.

In heavy bottomed pan melt butter. When foam subsides add mushrooms and Herbs de Provence and stir. Season the mushrooms lightly with salt and pepper. Cook, stirring often, until the mushrooms are browned. Remove mushrooms to a plate.

Bring broth to simmer in large stockpot. Meanwhile sauté shallots in butter or olive oil in large saucepan, covered, over medium-low heat until shallots are translucent. Uncover, increase the heat to moderate, and cook, stirring, until the shallots are golden. Add rice and cook, stirring constantly, until the grains look chalky with a white dot in the center of each. Do not allow the rice to burn. Stir in mushrooms.

Add the wine in increments, stirring until each has been absorbed by the rice. Stir in ½ c of the broth. Cook at very low boil, stirring frequently, until the liquid is almost absorbed. Continue adding broth in this fashion, ½ c at a time, until rice is tender, yet firm in the center, and risotto is creamy, not soupy. Stir in ¼ of the cheese and correct seasonings. Serve. Pass remaining cheese at the table.