Risotto with Porcini and Prosciutto

Pour ¼ cup hot water over the mushrooms in a small bowl and let stand until the mushrooms are softened, about 15 minutes.

Remove the mushrooms to a sieve, squeezing excess liquid back into the bowl.

Pour the mushrooms soaking liquid through a sieve lined with a double thickness of paper towels or a coffee filter and reserve.

Rinse the mushrooms thoroughly under cool running water to remove sand and grit and coarsely chop.

In a small sauce pan, combine the chicken stock with 1 cup of water; heat over low heat, keep warm.

Heat the olive oil in a heavy 3 quart wide saucepan or risotto pan over low heat; stir in the onion and saute until tender and golden yellow but not browned, about 15 minutes.

Stir in the rice and the prosciutto. Increase heat to medium and saute until the edges of the rice become transparent, about 5 minutes.

Continue cooking; pour enough broth into the pan to cover rice by ¼ inch. Adjust heat to maintain a lively simmer--but not a steady boil--and simmer, stirring constantly, until the liquid is absorbed and you can see the bottom of the pan when you stir the rice, about 5 minutes. Continue adding liquid, each time adding just enough liquid to cover the rice by ¼ inch and simmering until the rice has absorbed the liquid and is tender but still firm in the center, about 20 minutes. Stir in the mushrooms and season with salt and pepper halfway through the cooking. Stir in the parsley leaves.

Remove from the heat and add enough broth to form a creamy sauce. Stir in the cream and cheese until thoroughly blended. Adjust seasonings and serve immediately.