Dried-Porcini-Mushroom Risotto With Goat Cheese

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1 cup dried porcini or other dried mushrooms (about 1 ounce)

3 cups hot water, more if needed

3 1/2 cups canned low-sodium chicken broth or homemade stock, more if needed

3 tablespoons olive oil

1 onion, chopped

5 cloves garlic, minced

2 cups arborio rice

1 1/4 teaspoons salt

2 tablespoons butter

1/4 teaspoon fresh-ground black pepper

2 ounces mild goat cheese, such as Montrachet, crumbled

Grated Parmesan, for serving

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