1. Put the dried mushrooms in a medium bowl and pour the hot
water over them. Soak until softened, about 20 minutes. Remove
the mushrooms, reserving the soaking liquid, and chop them.
Strain the liquid through a paper-towel-lined sieve into a medium
saucepan. Add the broth to the pan and bring to a simmer.
2. In a medium pot, heat the oil over moderately low heat. Add the
onion and garlic and cook, stirring occasionally, until the onion
is translucent, about 5 minutes. Add the chopped mushrooms,
the rice and the salt and stir until the rice begins to turn opaque,
about 2 minutes.
3. Add about 1/2 cup of the simmering broth to the rice and cook,
stirring frequently, until the broth has been completely absorbed.
The rice and broth should bubble gently; adjust the heat as
needed. Continue cooking the rice, adding broth 1/2 cup at a time
and allowing the rice to absorb it before adding the next 1/2 cup.
Cook the rice in this way until tender, 25 to 30 minutes in all. The
broth that hasn’t been absorbed should be thickened by the
starch from the rice. You may not need to use all of the liquid, or
you may need more broth or some water.
4. Stir in the butter, pepper, and goat cheese. Serve the risotto
with grated Parmesan.