6 tablespoons Filippo Berio extra virgin olive oil
2 cloves garlic minced
1 pound porcini mushrooms, thinly sliced or 3 ounces reconstituted dried porcini
2 tablespoons parsley, minced
1 small onion, diced
1 1/2 cups Arborio or Carnaroli rice
4 cups hot chicken broth
1 cup dry white wine
1/4 cup grated Parmigiano Reggiano cheese
Salt to taste
3 tablespoons unsalted butter
In a large sauté pan heat 2 tablespoons of the olive oil and add the garlic and cook until the garlic softens. Add the mushrooms and salt to taste and cook for about 7 minutes over medium high heat. Stir in the parsley. Transfer to a bowl and set aside.
In a 2 quart sauce pan heat the remaining olive oil; add the onion and cook for 2 to 3 minutes but do not let it brown. Stir in the rice and coat it well in the oil mixture. Raise the heat, add the wine and allow it to evaporate.
Add the broth a ladleful at a time and allow the rice to absorb it before adding more broth. Add just enough of the remaining broth until the rice is cooked but still has a bit of a bite. Add all but two tablespoons of the mushrooms and stir in.
Stir in the cheese and salt to taste. Stir in the butter. Transfer to a serving dish and add the remaining mushrooms on top. Serve hot.
This recipe is featured on show 2422 - Piedmont Food: Easy, Elegant and Classic.
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