Porcini Risotto

Ingredients:

• 1/4 cup dried porcini mushrooms
• sea salt
• fresh cracked pepper
• 4 cups chicken stock /hot
• 2 tbsp butter
• 2 garlic cloves, minced
• 1 3/4 cups aborio risotto rice
• Pinch ground nutmeg
• 1 tbsp. Italian parsley, chopped
• 1/3 cup grated parmesan cheese
• 1/2 onion, finely diced
• 1/4 cup white wine

Directions:

1. Soak porcini mushrooms in a bowl of warm water for 30 minutes.
2. Squeeze them dry, but reserve the liquid. If they are large, roughly chop them.
3. In a sauce pan melt the butter, add onions and garlic, season, and sweat until transparent.
4. Add the mushrooms and saute for 2 minutes. Add the white wine and reduce by half.
5. Add rice, season, and saute for 1 minute.
6. Add the stock one ladle at a time (medium heat). Once the stock is absorbed add another ladle.
7. This process takes approx. 20 minutes to complete ( rice should be a creamy consistency).
8. Season with nutmeg, add parsley , and freshly grated parmesan.Note you can use some of the mushroom stock with the chicken stock in the cooking procedure.