1/2 oz. dried wild mushrooms (Boletus edulis)
5 tbsp. butter
1/2 med. onion, finely chopped
1 tbsp. finely chopped parsley
1 stalk celery, finely chopped
1 sm. carrot, finely chopped
1 lb. fresh mushrooms, cleaned, trimmed & thinly sliced
2 1/2 c. Arborio rice
Pinch of salt
6 c. vegetable broth

Soak the dried mushrooms in 1 cup of warm water, remove carefully from the water, reserving the liquid, rinse under cold running water to remove grit and sand, drain, chop coarsely and set aside. Strain the soaking liquid through a thick layer of cheesecloth or a coffee filter and set aside.

Melt 3 tablespoons of butter in a large, heavy saucepan, add the onion, parsley, celery and carrot and saute over a medium heat for 5 minutes. Add the fresh and dried mushrooms and saute for another 2 minutes. Stir in the rice and salt and cook, stirring for 2 minutes. Pour in the liquid in which the dried mushrooms were soaked, then the broth, 1/2 cup at a time, stirring constantly until the rice is cooked al dente. Do not over cook. Add the remaining 2 tablespoons of butter, combine well and serve immediately. serves 6.