Risotto Con Funghi Porcini

Put the butter and oil in a saucepan and sauté the onions until translucent. Add the rice and allow it to cook until it becomes opaque. Pour in the wine so that it just covers the rice. Stir and allow the rice to absorb the wine on a medium heat. Heat the broth and begin to add it in by just keeping the rice covered with liquid. As soon as the rice absorbs the liquid, add a little more. Stir occasionally and continue this process until the rice is almost done. Add the mushrooms and allow them to cook in the rice for another 2-3 minutes. The entire cooking process takes about 20 minutes. Remove the rice from the stove and add the grated cheese, stir and add a little freshly ground pepper.

Note: You can substitute fresh Porcini with about 2 oz. dried Porcini mushrooms, which can be found in the market. You would have to soak them in tepid water for 30 minutes before using them. You can add some of the hydrating liquid to the risotto giving it a more rich concentrated flavor.