• 1/3 cup Delizia dried porcini mushrooms*
• 2 tablespoons Castile extra virgin olive oil*
• 1 medium white onion, minced
• 8 cups chicken stock
• 2 cups Arborio rice
• 1/2 cup dry white wine
• 1 tablespoon Delizia porcini oil*
• 1/2 cup freshly grated Parmesan cheese
• Salt and fresh ground black pepper to taste

Over medium heat gently simmer the the dried procini mushrooms in the chicken stock. Meanwhile in a large heavy saucepan cook the onion in the extra virgin olive oil over low heat until translucent but not brown. Increase the heat under the onions to medium and stir in the rice. Stir the rice constantly for about three minutes until the rice is evenly coated with the oil and just beginning to smell toasted. Stir in the white wine stirring constantly to prevent sticking until it is absorbed. Start stirring in the porcini mushroom stock one cup at a time. Each cup must be absorbed before the next is added. Stir the risotto continuously adding all of the stock a cupful at a time. Take the risotto off the heat and stir in 1 tablespoon of procini oil. Gently fold in the Parmesan cheese. Season with salt and pepper to taste. Serve immediately.

Makes 4 to 6 main-course servings

This article has been republished with permission from Delizia.