Ingredients: 3 cups Arborio Rice 1/2 onion, finely chopped 1 clover garlic, minced 1 Tbsp. of chopped fresh parsley 4 cups of chicken stock/broth 1 Tbsp. Extra Virgin Olive Oil 1/2 cup chopped porcini mushrooms, preferably fresh 1/2 cup finely chopped chanterelles 1/2 cup parmesan cheese, preferably Parmigiano/Regiano 2 oz dry white wine

Methods:

1. In a large bottom-heavy pot, over medium-high heat, add 1 Tbsp. of olive oil. Add 1/2 cup onions and saute until light golden brown. Add garlic, mushrooms and 1 cup of rice. Stir and coat all ingredients (until rice begins to stick and becomes starchy).
2. Add white wine - to evaporate about 1 - 2 minutes. Slowly add 1 cup of stock while constantly stirring, approximately 2-3 minutes. Lower heat to medium, add 1 cup of stock while constantly stirring for approximately 2- 3 minutes.
3. Test rice for desired firmness and add remaining stock. Keep stirring for approximately 5 minutes. Add butter, cheese, fresh parsley and fresh ground pepper to taste. Ready to serve. Serves 4 as a starter, or 2 as main course.