|15 ml||porcini mushrooms — dried|
|5 cup||stock — vegetable, low-sodium|
|1||onion — peeled and chopped|
|3||garlic — cloves, peeled and chopped|
|1-2||red chilli — deseeded, chopped|
|230 g||wild mushrooms — halved, if large|
|115 g||button mushrooms — sliced|
|2 cup||rice — arborio|
|2/3 cup||wine — white|
|salt and freshly ground black pepper — to taste|
|1||fresh chives — chopped|
|2||fresh parsley — chopped|
Soak the porcini mushrooms in 1 1/4 cups of very hot—but not boiling—water for 30 minutes.
Drain the mushrooms from the liquid, setting aside both the mushrooms and the soaking liquid.
Pour the vegetable stock into a saucepan and bring to a boil, then reduce the heat to a simmer.
Meanwhile, melt the margarine and olive oil in a large, deep skillet. Add the onion, garlic, and chili peppers; cook gently for 5 minutes.
Add both the fresh mushrooms and the drained porcini mushrooms to the skillet; cook for 4 to 5 minutes, stirring frequently.
Stir the rice into the mushroom mixture and continue to cook for 1 minute.
Strain the soaking liquid from the porcini mushrooms, and stir it into the rice/mushroom mixture, along with a little of the hot vegetable stock. Cook, stirring frequently, until the liquid is absorbed. Continue to add more stock, a ladleful at a time, until the rice is tender and the risotto looks creamy.
Add the wine, along with the remaining stock. When all the liquid is absorbed, season the mixture with salt and pepper.
Remove the risotto mixture from heat; top with chives and parsley.
Reprinted with permission of Leilani Münter.
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