Risotto Con Funghi Porcini

• 1 cup arborio rice
• 5 cups broth homemade or store bought, vegetable, chicken
• 1 cup grated Parmesan cheese
• 1/2 pound porcini fresh, cut into bite size pieces
• 1 chopped onion medium
• 3 tablespoons butter
• 3 tablespoons extra-virgin olive oil
• 1 clove chopped garlic
• 1/2 cup white wine
• freshly ground pepper

1. Put the butter and oil in a saucepan and saute the onions until translucent.
2. Add the rice and allow it to cook until it becomes opaque.
3. Pour in the wine so that it just covers the rice.
4. Stir and allow the rice to absorb the wine on a medium heat.
5. Heat the broth and begin to add it in by just keeping the rice covered with liquid.
6. As soon as the rice absorbs the liquid, add a little more.
7. Stir occasionally and continue this process until the rice is almost done.
8. Add the mushrooms and allow them to cook in the rice for another 2-3 minutes.
9. The entire cooking process takes about 20 minutes.
10. Remove the rice from the stove and add the grated cheese, stir and add a little freshly ground pepper.

arborio rice, chicken, parmesan cheese, porcini, onion, butter, extravirgin olive oil, garlic, white wine, freshly ground pepper

Taken from www.yummly.com/recipe/Risotto-Con-Funghi-Porcini-1671416 (may not work)