Risotto ai Porcini
3 cups stock
½ chopped onion
6 tablespoons butter
1 3/4 cups Arborio rice
1 cup of porcini mushrooms
1 cup of dry white wine
3 tablespoons grated parmesan
Heat the stock
Sauté the onion in a casserole with half the butter.
Add the rice and salt, then mix.
A few minutes after beginning to cook the rice, start adding a little stock at a time, stirring and waiting until the liquid is absorbed. Halfway through cooking, add the wine, stir well, and allow it to be absorbed, and add the porcini mushrooms.
Continue adding stock, one ladle at a time, until it is all absorbed. It should take about 15 to 20 minutes.
When the rice is ready, remove from the heat and season with the remaining butter, parmesan, and Italian parsley. Mix well, and serve hot.