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Originally Posted by livius drusus
P.S. - Porcini rule. How do you reconstitute them? For risotto I'm partial to reconstituting in white wine, but I've had mad success with chicken broth too as it produced a fine, fine stock for soup.
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I like the little porcers to taste like themselves primarily, so I just use plain ol' water. I may change this, however; hubby pointed out that the soaking liquid smells like dogs, and it kind of does.