1/2-ouncedried porcini mushroomsrinsed in strainer
2medium onionschopped fine (2 cups)
10ouncescremini mushroomsfinely chopped
1 1/2cupsArborio rice
3/4cupdry white wineor dry vermouth
Salt and pepperto taste
2 1/2ouncesAlexian Truffle Moussefor topping
Bring the broth, water and soy sauce to a boil in a medium saucepan. Add the porcini mushrooms and reduce heat to a simmer. Cook until the porcini are tender, 5-10 minutes. Then remove the porcini with a slotted spoon and finely chop them. Leave the broth to simmer on the stove top.
Meanwhile, melt the butter in a large sauce pot or dutch oven over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the cremini mushrooms, porcini mushrooms and garlic. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.
Stir in the arborio and saute for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes.
Stir in the Parmesan and parsley. Season with salt and pepper, to taste.
Serve in individual bowls topped with a spoonful of Truffle Mousse.