Ingredients:
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Directions:
In a small bowl, combine the mushrooms and the hot water. Soak for 30 minutes. Drain the mushrooms reserving the soaking liquid. Chop the mushrooms.
In a small sauce pan over high heat, bing the stock to a simmer. Reduce the heat to low and keep the liquid hot.
In a medium saucepan over medium high heat, melt the butter with the olive oil and saute the onion, stirring frequently, until brown, about 10 minutes.
To the onions, add the rice and mushrooms and stir until a white spot appears in the center of the grains, about 1 minute. Add the wine and stir until it is absorbed, about 2 minutes. Add the chopped rosemary, reserved soaking liquid (discarding any sediment at the bottom) and 3/4 cup of the stock. Adjust the heat to simmer, if needed, so that the liquid bubbles and is absorbed slowly. Stir until the liquid is absorbed. Continue cooking, adding the liquid 3/4 cup at a time and stirring almost constantly, until the rice starts to soften, about 10 minutes. Continue cooking, adding stock 1/2 cup at a time and stirring almost constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy,about 10 minutes longer.
Add the Parmesan cheese and salt and pepper to taste. Stir to mix well.
To serve, spoon into a shallow serving bowl. Garnish with rosemary sprigs. |
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