This takes about 10 minutes of preparation and about 50 minutes of cooking. This sounds complicated but really isn't..

1	ounce	dried porcini mushrooms
1/2	cup	hot water
4	cans (14 1/2 oz. each)	low-sodium chicken broth
1	tablespoon	butter or margarine
1	tablespoon	olive oil
1/4	cup	diced ham
1	cup	onions, chopped
2	teaspoons	garlic, minced
1/4	teaspoon	thyme
1/2	pound	white mushrooms, sliced
1/4	pound	shiitake mushrooms, sliced
2	cups	arborio* or medium-grain rice
1/2	cup	white wine
		Salt
		Freshly ground pepper
1/4	cup	Parmesan cheese, freshly grated preferred
1/4	cup	fresh parsley, chopped

• Soak porcini in hot water 30 minutes. Strain liquid through sieve lined with cheesecloth or a paper towel into bowl; set liquid aside. Rinse porcini and chop. Bring broth and reserved liquid to simmer in large saucepan.
• Melt butter combined with oil in a heavy 8-quart saucepan over medium heat. Add ham and cook 5 minutes. Stir in onions; cook 5 minutes. Stir in garlic and thyme; cook 30 seconds. Add all the mushrooms and cook until liquid is evaporated, 10 minutes. Add rice and cook 1 minute, stirring, until grains are glistening. Add wine and cook until liquid is almost absorbed. Pour in enough simmering broth to cover rice by 1/2 inch. Cook, stirring over medium heat, until liquid is almost absorbed, about 2 minutes. Continue cooking, adding hot broth 1/2 cup at a time, stirring constantly, until broth is absorbed and rice is creamy and just tender, 20 to 25 minutes. Stir in salt and pepper to taste, Parmesan and parsley.

  Serve with additional Parmesan. Makes 6 servings.

  *arborio rice -- a medium-grain rice imported from Italy and found in most supermarkets and specialty stores. Makes a much creamier risotto.