Asiago Food 
Ingredients
- 400 g Carnaroli rice
- 50 g dried porcini mushrooms
- 50 g butter
- 1 medium onion or shallot, finely chopped
- a splash of dry white wine
- 1 liter vegetable broth
- 50 g Parmesan cheese, grated
- freshly chopped parsley (or herb of your choice)
- salt and pepper
Preparation
Prepare the dried porcini mushrooms following the cooking instructions, then drain them, squeeze them dry and chop them roughly.
In a heavy-bottomed pot, sauté the onion in butter over gentle heat, until they have softened. Add the mushrooms and let them soak up the flavors of the onion for a few minutes.
Add the rice and let it toast for 2-3 minutes, then add a splash of wine and let that cook off. Now add the broth, ladle by ladle, allowing each ladleful of broth to evaporate before adding the next.
When the rice is nearly cooked (about 20 minutes), take it off heat and add grated Parmesan cheese, freshly chopped parsley, salt and pepper. Stir vigorously for a minute, so that the rice becomes creamy, and serve.
