Red Wine and Mushroom Risotto
| Yield: | 6 Servings |
| Categories: |
| 1 | oz | Porcini mushrooms; dried |
| 2 | c | Boiling water |
| 1 1/2 | lb | Mushrooms; cremini or white |
| 6 | tb | Unsalted butter |
| 5 1/2 | c | Chicken broth |
| 6 | oz | Pancetta; 1/4 inch thick |
| 1 | c | Onion; chopped fine |
| 1 | tb | Fresh rosemary; chopped fine |
| 1 | tb | Fresh sage; chopped fine |
| 3 | c | Arborio rice |
| 2 | c | Dry red wine; * see note |
| 3 | tb | Fresh parsley; chopped fine |
| 1 | c | Parmesan cheese; freshly |
| Grated | ||
| Garnishes | ||
| Parmesan curls | ||
| Fresh rosemary sprigs |
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