Porcini Mushroom Risotto

Risotto enjoys its greatest popularity in northern Italy (rice is grown in the valley of the Po River), where it turns up in regional versions from the Adriatic to the Mediterranean coasts; saffron-hued risotto alla milanese is a deserved classic.


Ingredients:

• 1 ounce dried porcini mushrooms (cépes)
• 1 1/2 cups hot water
• 1 1/2 cups regular-strength chicken or beef broth
• 3 tablespoons butter (or margarine)
• 1 tablespoon olive oil
• 1 medium-size onion (finely chopped)
• 1 clove garlic (minced or pressed)
• 1 cup short- or medium-grain white rice
• 3/4-1 cup grated Parmesan cheese