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Ingredients
- 1 ounce Dry pocini mushroomw
- 1 c. Boiling water
- 4 ounce Pancetta or possibly bacon coasely minced
- 2 Tbsp. Butter
- 2 c. Coarsely minced assorted mushrooms
- 1 med Leek, thinly sliced (white and light green parts only)
- 2 c. Arborio rice or possibly a mix of brown, white and wild rice
- 1/2 c. Dry white wine
- 4 c. Chicken or possibly vegetable stock
- 3/4 c. Parmesan cheese
Directions
- Soak pocini mushrooms for 20 min in boiling water. Strain reserving liquid. Rinse mushrooms and chop coarsely.
- Cook pancetta or possibly bacon. Remove from pan . Add in 1 tbsp butter to pan. Add in liquid removed mushroom and leek and cook. stirring for 3 to 5 min . Stir in rice and cook, stirring for 2 min. Add in win and cook, over medium heat, scraping up the brown bits at the bottom of the saucepan, till the wine has been absorbed by the rice.
- Combine reserved mushroome soaking liquid and stock and add in to rice 1/2 c. at a time . When rice has cooked for 20 to 25 min, taste to see if done. The rice should be tender but still have resilience. Stir in 1/4 c. Parmesan and the remaining butter. Seasonwith salt and pepper if necesary.
- Sprinkle pancetta over top and serve with the remaining parmesan.
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