6 to 8 c. chicken broth or canned chicken broth
1 oz. dried wild Italian mushrooms
2 tbsp. butter, if using fresh mushrooms
5 tbsp. butter
1 med. onion, finely chopped
2 1/2 c. arborio rice (UNCLE BEN'S® will do)
3/4 c. dry white wine
1/2 c. freshly grated Parmesan cheese
Salt to taste

To get the authentic flavor of this dish, use dried Italian mushrooms or use 1/4 pound fresh mushrooms, thinly sliced.

Prepare chicken broth. If using dried mushrooms, soak in warm water 20 minutes. Drain mushrooms, reserving liquid. Strain mushroom liquid. Rinse mushrooms under cold running water. Squeeze to remove as much moisture as possible. If using fresh mushrooms, saute in 2 tablespoons butter until golden; set aside.

Heat broth in a medium saucepan. Melt 1/4 cup butter in a large saucepan. When butter foams, add onion. Saute over medium heat until pale yellow. Add rice and mix well. When rice is coated with butter, add wine. Cook, stirring constantly, until wine has evaporated. Add drained dried mushrooms and reserved mushroom liquid. Stir in 1 or 2 ladles of broth, or enough to cover rice. Stir over medium heat until broth has been absorbed.

Continue cooking and stirring rice, adding broth a little at a time until rice is done, 15 to 20 minutes. Rice should be tender, but firm to the bite. Stir in Parmesan cheese, 1 tablespoon butter and sauteed fresh mushrooms, if using. Season with salt. Place in a warm dish. Serve immediately.

Makes 6 servings.