Dried porcini water is the secret to my mushroom stock now

I used to throw out the soaking liquid from dried porcini, felt like such a waste. Then last month in Denver I watched a line cook at a pasta spot strain it through a coffee filter and add it to a risotto. Tried it that night with my own batch and the depth it added was unreal. Now I save every bit of that brown liquid in a deli cup in the walk-in, even freeze it in ice cube trays for quick pan sauces. The key is to soak the mushrooms in cold water for about 20 minutes, not hot, so the flavor stays clean and not bitter. I strain twice to get all the grit out, then reduce it by half for a stronger punch. Has anyone else found a better use for porcini water besides stocks and risottos?

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