Lemony Mushroom Risotto

Directions

1. 1
   Pour 2/3 cup hot water over porcini in a heatproof cup and let stand until softened, about 10 minutes.
2. 2
   Lift porcini out of water, squeezing excess liquid back into cup, and rinse well to remove any grit.
3. 3
   Coarsely chop porcini.
4. 4
   Pour soaking liquid through a paper-towel-lined sieve into a glass measure and reserve.
5. 5
   Meanwhile, bring broth and remaining 2 cups hot water to a simmer.
6. 6
   Keep at a bare simmer, covered.
7. 7
   Heat 1 tablespoon butter in a heavy skillet over moderately high heat until foam subsides, then saute cremini, stirring, until browned, about 7 minutes.
8. 8
   Add porcini and reserved soaking liquid to skillet and boil, stirring, 1 minute.
9. 9
   Remove from heat.
10. 10
    Cook onion in 1 1/2 tablespoons butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
11. 11
    Add rice and cook, stirring constantly, 1 minute.
12. 12
    Add wine and simmer, stirring constantly, until absorbed.
13. 13
    Stir in 1/2 cup simmering broth mixture and cook at a strong simmer, stirring frequently, until broth is absorbed.
14. 14
    Continue simmering and adding broth 1/2 cup at a time, stirring frequently and letting each addition become absorbed before adding the next, until rice is tender but still al dente and creamy (it should be the consistency of a thick soup), 18 minutes.
15. 15
    (There will be leftover broth.)
16. 16
    Stir in zest, mushrooms, remaining 1 1/2 tablespoons butter, parmesan, parsley, and pepper to taste.
17. 17
    (If necessary, thin risotto with some of remaining broth.)
18. 18
    Serve immediately.