Tudor Wines

Dan’s Porcini Mushroom Risotto Recipe

1 large Yellow Onion, chopped course

3 oz Pancetta Diced

1 oz Dried Porcini Mushrooms, rehydrated and chopped, reserve water (add to broth and heat)

4 table spoons Extra Virgin Olive oil

1 tomato, chopped course

1 ½ cups uncooked Arborio Rice

4 cups chicken or vegetable broth

1/3 fresh porcini slice ¼ inch thick

¼ cup grated Parmesan cheese

Sauté Onion and Pancetta in olive oil for 3 minutes, add the rice and stir thoroughly (2 min.) to coat the rice with oil, add hot chicken broth one cup at a time while stirring. Continue stirring and adding broth as it is absorbed by rice. Add the fresh tomato, cheese and fresh porcini and stir for several minutes. Salt and pepper to taste!