RISOTTO CON FUNGHI Recipe

Rinse and place the porcini mushrooms in a small bowl and soak in about a cup of warm chicken stock for about 20 minutes. Drain but keep the liquid, chop mushrooms and set aside. Heat a 14 sauti pan to med. If you do not have a 14 pan, use a heavy bottom stock pan large enough to hold about a gallon of liquid. When hot add the olive oil and 1 stick of the butter and bring to temp. Add onion and sauti until translucent. Stir in rice, coat well and cook for 2 minutes or so. Add wine, the porcini the liquid they were cooked with and cook about 3 minutes or until liquid is absorbed. Reduce heat, add about = the chicken stock, cover and simmer about 10 minutes or until most of the stock has been absorbed. Add = of the stock that's left the fresh mushrooms and continue to cook. Check periodically and add additional stock as needed or until rice is al dente. At this time fold in the remaining butter, the cream, = the parsley and the cheese; S&P to taste and remove from heat covered. Let set for a few minutes and serve sprinkled with parsley. Total cook time, 20 to 30 minutes.

*Arborio rice is the basis of this traditional Italian rice dish. It was originally developed in Italy and I do recommend you use the import. However, it is now produced here in the United States.