Risotto with Porcini and Saffron

Ingredients:

• 1/4 teaspoon saffron, crushed
• 1 onion, diced
• 1/2 cup white wine
• 2 cups Arborio rice
• 6-7 cups stock (chicken, beef, or vegetable)
• 1 oz. dried porcini
• 1 cup hot water
• 4 tablespoons butter
• 1/2 cup romano cheese

How to Prepare:
Soak porcini in hot water for 20 minutes to reconstitute. Drain mushrooms,reserving liquid. Strain liquid through mesh sieve and set aside. Dice porcini and set aside. Steep saffron in white wine for 10 minutes. Heat stock in saucepan to keep warm. Heat butter over medium heat, add onion and cook until translucent. Add rice, stir well to coat. Slowly add 1/2 cup stock, stirring constantly while cooking. After 5 minutes, add wine and saffron. Cook until liquid is absorbed. Add mushroom water and chopped porcini, stirring well. Continue stirring, and adding hot broth 1/2 cup at a time. As stock is absorbed, add the next 1/2 cup. This should take 20 minutes. Remove from heat when risotto is creamy and grain is still firm. Stir in cheese, add salt and pepper to taste. Serve immediately.