Ingredients:

4 tbs.   Extra virgin olive oil
2 tbs.   Butter
1 med  Onion (very small dice)
25 g     Dried porcini (chopped)
400 g   Arborio rice
¾ cup  White wine
2 L       Chicken stock

Preparation:

  • Soak dried porcini in warm water, just enough to cover for 10-15 min before chopping (save the water). In a deep pot over a medium heat, heat butter and olive oil. When butter has melted, add onions and sweat them out.  Add porcini and sauté for 2-3 min.
  • Add rice and stir allowing the oil and butter to coat the rice. Stir until oil and butter have completely coated the rice and add the white wine.  Allow the wine to evaporate and add enough chicken stock to cover the rice.  Stir constantly, not allowing the rice to stick to the bottom of the pot.  When about ¾ of the stock has been absorbed by the rice, once again add more chicken stock, enough to cover the.  Repeat the process until the rice becomes tender and cooked.  Risotto should have some liquid but not be runny or “soupy”.

Buon Apetito!