• 1 ½ Cups onion, diced
• 1 Cup Dried porcini bits
• 6 Cups vegetable stock
• ½ Cup White wine
• ½ Cup cream
• Salt, to taste
• White Pepper, to taste
• 2 Cups Wild mushrooms, chopped
• 3 Tbsp. Butter, soft
• Italian Parsley Chiffonade, for garnish
Reconstitute the dried porcini bits, in the vegetable stock, over low heat for ½ hour. Strain the porcini mixture through a fine cloth, reserve liquid, and thoroughly wash the porcinis. Add the porcini bits back into the reserved vegetable stock.
Sweat the onions in 3 Tbsp. of butter until they become transparent. (Do not brown.)
Add the Vialone Nano and stir well, so all the grains are coated with the onion/butter mixture. Continue cooking for 2 to 3 minutes, stirring the whole time. Add in the white wine and continue stirring. When the wine has been absorbed, add in the vegetable stock and dried porcini mixture, ½ to ¾ cup at a time. Add the chopped wild mushrooms at the time you add the last of the stock/porcini mixture.
When all of the vegetable stock/porcini mixture has been absorbed (about 25 minutes), add the cream or a pat of butter. Reduce to a creamy consistency and serve immediately, topped with parsley chiffonade.