Mushroom Risotto with Truffled Pecorino | culture: the word on cheese

Ingredients

• ½ ounce dried wild mushrooms (such as morels or porcini)
• 1 cup hot water
• 4 tablespoons butter
• 1 cup chopped yellow onion
• 8 ounces fresh baby bella or cremini mushrooms (coarsely chopped)
• 4 cups chicken broth
• 1½ cups arborio or carnaroli rice
• ½ cup white wine
• ½ teaspoon salt
• 1 cup finely grated pecorino with truffles
• Freshly ground black pepper
• Fresh chopped parsley or chives (optional)