Portabella Risotto

In a 12 to 14 inch skillet, heat the olive oil over medium heat

Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes.

Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.

Add the dried porcini

Add the wine to the toasting rice, and then add a 4 to 6 ounces ladle of t=stock and cook, stirring until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is is absorbed before adding more. Just before adding the last 4 to 6 ounces of stock, add the freshly sliced porcini.

Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes.

Stir in the butter and cheese until well mixed.

Portion risotto into 4 warmed serving plates, serving with extra cheese.

Ivan usually halves the recipe when doing it as an accompanying dish and often times do not include the parmigiano, if you prefer to add a touch of richness..at the very end add a 1/4 cup of cream or half and half and salt and pepper to taste.

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Per Serving (excluding unknown items): 558 Calories; 54g Fat (99.2% calories from fat); trace Protein; 1g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 11 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0