Risotto with Portabello and Porcini

3 tablespoons extra virgin olive oil

1/2 onion, finely minced

2 cloves of garlic

1 cup sliced fresh portabello mushrooms

1 1/2 cups Carnaroli rice

1/2 cup white wine

Porcini broth, made by simmering 25g porcini in 1.25 liters of water

1/4 cup freshly grated Parmiggiano Reggiano

Heat 2 tbsp of the olive oil in a wide pot over moderate heat.

Add the onion and garlic and saute until soft but not colored. Saute the mushrooms until soft.

Add the rice and stir constantly until it is hot, about 3 minutes.

Add the wine. When it evaporates begin adding the hot broth 1/2 cup at a time.

Stir frequently and add more broth only when the previous addition has been absorbed.

It should take about 15 minutes to become almost tender.

Let rest for 3 minutes, stirring occasionally, to allow the rice to complete its cooking.

Stir in Parmiggiano, remaining 1 tablespoon olive oil and salt to taste.

Serve immediately in warm bowls.

Serves 4