Porcini Mushroom Risotto

Source / Author: Country Living (Website)

Ingredients:

• 3/4 cup dried porcini mushrooms
• 4 1/2 cups low-sodium chicken broth
• 8 ounces bacon, cut into 1/2-inch pieces
• 1 medium onion, minced
• 2 1/4 cups Arborio rice
• 1/2 cup dry white wine
• 1 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon fresh-ground pepper
• dried bread crumbs

Instructions:

1. Make mushroom broth: Submerge mushrooms in 4 cups simmering water for 25 minutes. Slice mushrooms. Strain water to a saucepan, add chicken broth, bring to a simmer.
2. Make risotto: Cook bacon until crisp. Sauté onions in 2 tablespoons bacon fat until translucent. Add rice and cook until slightly translucent. Add wine and cook until absorbed.
3. Add 1 cup hot broth, stirring constantly until absorbed; continue adding broth until risotto is creamy (about 25 minutes).
4. Stir in the bacon, Parmesan, salt, and pepper. Serve immediately.