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Leek and Mixed Mushroom Risotto

1 oz dried porcini mushrooms
1 cup boiling water
4 oz pancetta or bacon coarsely chopped
2 tbsp butter
2 cups coarsely chopped assorted mushrooms
1 medium leek, thinly sliced (white and light green parts only)
2 cups Arborio rice or a mixture of brown, white and wild rice
1/2 cup dry white wine
4 cups chicken or vegetable stock
3/4 cup Parmesan cheese

Soak porcini mushrooms for 20 minutes in boiling water. Strain,
reserving liquid. Rinse mushrooms and chop coarsely.

Cook pancetta or bacon. Remove from pan . Add 1 tbsp butter to pan.
Add drained mushroom and leeks and cook, stirring, for 3 to 5
minutes . Stir in rice and cook, stirring for 2 minutes. Add wine
and cook, over medium heat, scraping up the brown bits at the bottom
of the saucepan, until the wine has been absorbed by the rice.

Combine reserved mushrooms soaking liquid and stock and add to rice
1/2 cup at a time . When rice has cooked for 20 to 25 minutes,
taste to see if done. The rice should be tender but still have
resilience. Stir in 1/4 cup Parmesan and the remaining butter.
Season with salt and pepper if necessary. Sprinkle pancetta over
top and serve with the remaining Parmesan.


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