So after a stroll through the kitchen, I found we had arborio rice in the freezer and dried porcinis in the pantry. It's mushroom risotto for dinner!
After stirring in the last cup of broth, I finished the risotto with a little slab of butter to bring it all together. (A little tip I learned from watching Mario Batali on TV.)
And to intensify the mushroom taste, after pouring and stirring in one cup of white wine, I tend poured in the mushroom juice which I used to hydrate the dried mushrooms. Wow, it had an excellent bold porcini taste!
The slide show here runs on Flash. If you can't see it, check out my Flickr album: Risotto