Porccini Mushroom and Basil Risotto

Ingredients: 

2 oz Dried porcini mushrooms

4 C water

1 tablespoon (picual) Extra Virgin Olive Oil

1 1/2 Cup arborio rice

1 medium onion

1 clove garlic minced

1/2 C dry white wine

1/2 C grated Parmesan

1/4 C chopped basil

1/2 Teaspoon salt

1/4 teaspoon black pepper

In a large pot add the 4 cups of water and the dried mushrooms. Cook for about 5 minutes. With a fine strainer drain the water into a bowl and reserve. This will be your stock. Roughly chop the re-hydrated mushrooms and reserve. 

In a large skillet add 1 tablespoon olive oil and the finely chopped onion and minced garlic. Add the 1/2 teaspoon of salt and stir until the onions become translucent. Add the mushrooms and continue to stir. Next add the rice and coat with the remaining olive oil. Add the wine and continue to stir until almost evaporated (about 3 minutes). Now add the stock 1/2 cup at a time. Let the stock almost evaporate before adding the next 1/2 C. This process will take about 20 minutes. The rice should be tender to the bite and the mixture is creamy. 

Remove from the heat and stir in the Parmesan cheese, the chopped basil, and salt and pepper to taste. 

Serve immediately.