SAFFRON MUSHROOM RISOTTO

Serves: 6

2 pkgs (0.5 oz/14 g each) dried porcini mushrooms (about 1 cup/250 ml)

Boiling water

8 cups (2 L) no-salt-added chicken broth

1 tbsp (15 ml) salted butter

1 tbsp (15 ml) canola oil

2 tbsp (30 ml) chopped shallot

3 cloves garlic, finely chopped

2 cups (500 ml) arborio rice

1/4 cup (60 ml) dry white wine

1 tbsp (15 ml) brandy

1/2 tsp (2.5 ml) saffron threads

1/2 cup (125 ml) freshly grated Parmesan cheese

2 tbsp (30 ml) liquid honey

1 tbsp (15 ml) salted butter

1 tsp (5 ml) salt

1/2 tsp (2.5 ml) freshly ground pepper

1. Place porcini mushrooms in a heatproof bowl. Pour boiling water over mushrooms to cover. Let stand for 20 minutes or until tender.

2. Drain mushrooms through a sieve. Rinse mushrooms and pat dry with paper towels. Chop mushrooms; set aside.

3. Heat broth to simmering in a large saucepan; keep warm.

4. Melt 1 tbsp (15 ml) butter with oil in a large non-stick frying pan over medium heat. Add shallot and garlic; sauté for 2 minutes. Add rice and sauté for 1 minute.

5. Add wine, brandy and saffron; cook, stirring frequently, until almost all of liquid is absorbed. Add 1 cup (250 ml) hot broth and cook, stirring constantly, until almost all of liquid is absorbed.

6. Add remaining 7 cups (1.75 L) hot broth, 1 cup (250 ml) at a time, cooking and stirring constantly until rice is tender and almost all of liquid is absorbed, about 35-40 minutes. Remove from heat.

7. Add porcini mushrooms, Parmesan cheese, honey, 1 tbsp (15 ml) butter, salt and pepper; stir until Parmesan cheese and butter are melted.