Porcini Mushroom Risotto

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1/2 ounce dried porcini mushrooms ( 1/2 cup)

1 cup boiling water

6 1/2 cups vegetable stock or low-sodium broth

4 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 small onion, minced

1 garlic clove, minced

1/2 pound cremini or shiitake mushrooms, stems trimmed and caps cut into 1/2-inch dice

2 cups arborio rice (14 ounces)

1 1/2 cups dry white wine

1/2 cup freshly grated Parmesan cheese, plus Parmesan shavings for garnish

Salt and freshly ground pepper

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