Recipe: Mushroom Risotto

Ingredients

• 1 ounce (about 1 heaped cup) dried mushrooms, preferably porcinis
• 3 cups boiling water
• 1 quart additional water, or vegetable or chicken stock
• 2 tablespoons soy sauce
• 1 teaspoon salt, plus more to taste
• 2 tablespoons unsalted butter or olive oil
• 1/2 or 1 small onion, minced (about 1/3 to 1/2 cup minced)
• 3/4 pound fresh cultivated or wild mushrooms, cleaned, trimmed and cut in thick slices
• 2 large garlic cloves, minced or pressed
• 1/2 to 1 teaspoon chopped fresh rosemary, or 1/4 to 1/2 teaspoon crumbled dried, to taste
• 1/2 to 1 teaspoon fresh thyme leaves, or 1/4 to 1/2 teaspoon dried thyme, to taste
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine, such as pinot grigio or fumet blanc
• 1/4 cup chopped fresh parsley
• 1 ounce Parmesan cheese, grated (1/4 cup)
• salt and freshly ground pepper to taste