The Rake Magazine

Ingredients:

• 1 ½ cups rice (arborio or medium grain white rice)
• 1 ¾ cups Porcini mushrooms, whole
• ½ cup butter
• ¼ cup onion, chopped
• 1 tablespoon extra virgin olive oil
• 1 cup vegetable broth
• ½ cup dry white wine
• ½ cup milk
• ¼ cup Pecorino (Sardo or Romano), grated
• 1 tablespoon Italian parsley, finely chopped
• dash of salt and pepper

Method:
Add onion to the olive oil in a medium sized pan and sauté for a couple of minutes on medium heat. Add all the butter except a small piece (set it aside for later use).

After butter melts, add crushed mushrooms. Crush the mushrooms by hand or tear into little pieces. Sauté on medium heat for 10 minutes, stirring occasionally.

Add milk, dry rice and salt. Stir slowly until it is hot (do not allow to boil). Add wine and let it evaporate. Be careful as there may be a little flame when adding the wine.

In another small pan, bring vegetable broth to a boil. When the rice has absorbed all the liquid in the pan, add vegetable broth. Stir slowly until the rice is cooked. Just before the rice is done, add the parsley and turn off the heat. Add the small piece of butter set aside and add pepper to taste. Serve with Pecorino on the side.

Serves 4 to 6