From the kitchen of Ed Seghesio
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- 1 cup arborio rice
- 1/2 cup Seghesio Arenas
- 1 clove garlic, minced
- 3-1/2 cups chicken stock
- 1 ounce dried porcini mushrooms, rehydrated in 1/4 cup chicken stock
- 1/4 teaspoon saffron
- 1/4 – 1/2 cup freshly grated Parmesan cheese
- Freshly ground pepper to taste
Simmer chicken stock in separate pan. Sauté onions in olive oil and butter until onions are clear. Add rice to onions, sautéing for 5 minutes. (It is important to stir constantly from the time the rice is added until the rice is tender.)
Add wine and garlic to mixture and allow liquid to cook down. Then add 1/2 cup of warm stock and rehydrated mushrooms with their liquid. Allow liquid to cook down, stirring constantly. As the liquid simmers away, continue adding 1/2 cup of warm stock.
Repeat this process until the rice is tender, approximately 30 minutes.
With the last 1/2 cup of stock, add the saffron. When rice is tender, stir in 1/4 – 1/2 cup of Parmesan cheese and freshly ground pepper to taste. Serve immediately.
*Serves 2 as a main dish