- 6 Cups chicken or vegetable stock
- 1/3 Cup dried porcini mushrooms
- 1 Tablespoon butter
- 1 onion, roughly chopped
- 1 Cup Arborio risotto rice
- 1/2 Cup dry white wine
- 1/2 Cup Parmigiano-Reggiano, grated, plus extra for garnish
- 1/4 Cup fresh chives, chopped, plus extra for garnish
- Kosher salt
- Freshly ground black pepper
In a medium pan, bring the stock to a boil. Add the dried mushrooms, remove from the heat, and set aside.
In a large pan, melt the butter. Add the onions and cook over medium-high heat, until tender but not browned, about 5 minutes.
Using a slotted spoon, remove the mushrooms from the stock, and add them to the onions. Cook for 2 minutes.
Add the rice and cook, stirring constantly, for 1 minute. Add the wine and cook until it has all evaporated.
Add 1 ladle of the warmed stock to the rice, and stir until almost completely absorbed. Repeat, stirring frequently, adding 1 ladle of stock at a time, for about 30 minutes. Taste to check the texture. Add more water or stock if the rice is still too firm. When you are happy with the texture, remove it from the heat. Stir in the Parmigiano-Reggiano, chives, salt, and pepper.
Serve immediately, topped with extra Parmigiano-Reggiano and chives.