• One-pound fresh Porcini mushrooms (or 2 ounces dried);
• 12 ounces of Carnaroli rice (or Arborio);
• 4 ounces of butter;
• 2 tablespoons of olive oil;
• 1 onion, finely diced;
• 1 clove of garlic, minced;
• 4 cups of vegetable broth (or chicken broth);
• Salt to taste;
• Freshly ground pepper to taste;
• 2 tablespoons of chopped parsley; and
• 4 ounces of grated Parmigiano cheese.

Rinse the mushrooms under cold water; remove the base of the stem of the mushroom and wipe the remaining stem and cap with a clean damp cloth (or paper towel). Slice the mushrooms lengthwise into strips. (if using Rinse dried mushrooms, follow the package instructions to reconstitute the mushrooms in water).

In a large skillet over medium heat, melt the butter and add the onion. Cook until golden and then add the rice. Stir the rice a couple of minutes until the butter is well absorbed. Heat the broth in a separate pan and keep warm. Add one ladle of the broth at a time, stirring constantly until absorbed. Repeat the process until all of the broth is absorbed, adding the mushrooms as described below.

In another pan, heat the olive oil over medium heat, stir in the garlic and when golden brown add the sliced mushrooms. Sauté the mushrooms over a medium-high heat for about 10 minutes. Add salt and pepper to taste, as well as some of the vegetable broth if necessary to keep moist. Remove from the heat and mix in the chopped parsley.

When the rice is about 5 minutes from done, add the mushrooms. Add the final ladle of broth and finish cooking together. Remove from the heat and mix in the Parmigiano cheese. Serve immediately with a sprinkle of Parmigiano cheese and fresh ground pepper.