porcini risotto


• 2 c. porcini mushrooms
• 2 Tbs. Koroneiki Olive Oil
• 1 medium white onion, minced
• 8 c. chicken stock—low sodium
• 2 c. Acquerello Carnaroli or Arborio rice
• 1/2 c. dry white wine
• 2 Tbs. Porcini Olive Oil
• 1/2 c. freshly grated parmesan cheese
• Salt and fresh ground black pepper to taste

Preparation: Over medium heat, gently simmer the dried Porcini mushrooms in chicken stock. Meanwhile, in large heavy saucepan, cook onion in the Koroneiki EVOO over low heat until translucent but not brown. Increase the heat under onion to medium and stir in the rice. Stir the rice constantly for @ 3 minutes until the rice is evenly coatedwith the oil and just beginning to smell toasted. Add white wine, stirring constantly to prevent sticking until it is absorbed. Remove mushrooms from chicken stock, chop and set aside. Start stirring in the stock, 1 cup at a time. Each cup must be absorbed before the next is added. Stir the risotto continuously adding all of the stock a cupful at a time. Take the risotto off the heat, add chopped mushrooms and stir in the Porcini oil. Gently fold in the Parmesan cheese. Season with salt and pepper to taste. Serves 4-6