Ingredients

• 2 cups chicken broth
• 1 cup medium grain rice
• 1/8 cup olive oil
• 2 tablespoons butter
• 1/4 cup dry white wine
• 1 garlic clove, chopped
• 1/3 cup parmesan cheese, grated
• 5 oz.(140g.) fresh porcini mushrooms, diced
• 1 small onion, chopped
• Salt to taste

How to make Porcini Mushroom Risotto directions

• 1

  Warm the broth in a saucepan and simmer over low heat.

• 2

  Heat the olive oil in a skillet over medium heat. Sauté onion and garlic until tender. Add the rice and cook for about 4 minutes. Season with salt to taste.

• 3

  Slowly stir in the wine. Add 1/2 cup of broth and cook until the liquid is absorbed. Continue to add the broth, a 1/2 cup at a time, letting the liquid absorb before adding more. When 1/2 cup broth remains to be added, stir in the fresh porcini. Add the remaining broth and stir continuously, until the rice is almost tender, and creamy.

• 4

  Remove from heat and stir in butter and cheese. Add salt to taste.