Porcini Risotto

Preheat oven to 350°.

Rehydrate the porcini by placing them in a small bowl with hot water; reserve the liquid.

Saute the green onions and carrots in half of the butter for 10 minutes.

Add rice and stir to coat with butter.

Add the wine and 1/2 cup of the beef stock.

Strain the porcini liquid through cheesecloth and add it to the rice.

Remove any grit you find in the water.

Simmer over low heat, stirring and adding more stock as it is absorbed by the rice. Cook until tender, about 30 to 40 minutes.

While the rice is cooking, saute the garlic, porcini and mushrooms in the remaining butter.