Recipes

Soak the porcini mushrooms in 1 cup of warm water for about 30 minutes – remove mushrooms and squeeze out excess moisture and chop.

Filter liquid through cheese cloth and reserve.

Bring the mushroom stock to a simmer in a small sauce pan over low heat. Cover to keep it hot.

In a medium, heavy saucepan, pour 2 tablespoons Olive oil and apply medium heat.

Add the shallot or leek and sweat until it begins to turn translucent;

Add the rice and stir to coat with the oil.

Add the reserved liquid from the soaked mushrooms and simmer until it has almost evaporated, about 3 minutes.

Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes.

Continue adding the broth 1/2 cup at a time, stirring frequently and allowing each addition of the broth to absorb and pull the starch out of the rice before adding the next, just before adding the last ½ cup of liquid, toss in the chopped mushrooms; add the last ½ cup liquid and cook until the rice is tender but still al dente and the mixture is creamy, about 18 - 20 minutes.

Remove from the heat.

Stir in the tablespoon of butter, 2 tablespoons of grated cheese and salt & black pepper to taste.

Cover and let stand for 3-5 minutes before serving

Sprinkle with chopped parsley when serving.