Susie's Recipe for Mushroom Risotto
1/2 oz. dried porcini (or other dried mushrooms)
8 oz. fresh mushrooms
2-1/2 oz. butter
1 Medium onion
6 oz. risotto rice (i.e., Canaroli or other rice)
5 fluid oz. medium sherry
freshly grated parmesan cheese
Soak dried mushrooms in one pint boiling water, leave to cool about 1/2 hour; meanwhile, slice onion finely, saute in butter, and then chop fresh mushrooms, add to onion with a touch of salt and pepper and also a touch of garlic, if desired;
saute on low heat for about twenty minutes and add to mixture; simmer ten minutes, slowly adding mushroom liquid and sherry; then fold in risotto rice, place in oven (Gas Mark 4 or 300 F) about 25 minutes; remove, stir in freshly grated paremsan.
P.S. I like it with fresh Chiabetta bread and a tossed green salad with olive oil and balsamic vinegar, HAVE FUN!
Mushroom Illustrations (background, too) by Joseph Dynan, age 12