1

Place mushrooms in a bowl, add hot water, and let stand until mushrooms are soft (20 to 30 minutes). Lift out mushrooms (reserve soaking liquid) and rinse well, using your fingers to work out any grit; squeeze mushrooms gently to remove excess liquid. Chop mushrooms coarsely; set aside.

2

Pour soaking liquid through a fine strainer (do not disturb sediment on bottom of bowl) into a 1-quart measuring cup. Add broth; if necessary add water to make 3 cups total.

3

Melt butter in oil in an 10- to 12- inch frying (pan over medium heat. Add onion and cook, stirring, until onion is translucent (about 5 minutes). Then add garlic and rice; stir until rice is opaque (about 2 minutes). Add mushrooms and soaking liquid——broth mixture, then continue cooking as directed for Basic Risotto (at left).

4

Just before serving, stir in 1/4 to 1/2 cup of the cheese; serve with remaining cheese to add to taste.