Risotto ai Fungi Porcini

¼ cup EVOO

1 small white onion diced

1 stalk celery diced

2 cloves garlic diced

4 Cups sliced assorted Mushrooms (Crimini, White Button, Shitake, Oyster, etc)

1 cup dried porcini (simmered in 2cups water)

1 cup good red wine (I like Shyrah here, anything but Cabernet Savignion)

3 cups aborrio rice

3-4 cups rich veal or chicken broth

1 cup (about ½ lb) grated Parmegiano Reggiano Cheese

½ stick butter

In a large saucepan start by heating the olive oil on medium-high and cook the onion and celery. When the onion has softened add the garlic. After one minute add the cut musrooms. Season the vegetables at this point with a little fresh cracked pepper and cook until translucent. After approximately 8 minutes.   Add the rice, stirring to coat with the oil from the pan. After about two minutes, add the wine to de-glaze. This is your first edition of liquid. Reduce heat to medium. You must continue to add hot liquid, about one half cup (1 ladle) at a time.  My second addition of liquid is the liquid used to soak the dry porcini mushrooms. The mushrooms themselves are turned onto the cutting board, chopped coarsely and added to the risotto.  I have the chicken stock in a saucepan on the stove, while I do this. I ladle the stock to the rice allowing it to absorb the liquid before I add another ladle. As I add the liquid I'm continuously stirring the risotto, with a wooden spoon. This process should take about 20 minutes. At the end of the simmering process, the risotto should be tender and creamy. Finish the risotto of f with the butter, and grated cheese.

Plating:

Using a ring mold, put the chop alongside or; create a mound in the center of the place and place the steak on top. Spoon the balsamic glaze over the steak. To be truly decadent drizzle a little truffle oil on the plate at the end.

Yield:  6 servings

Prep Time : 15 minutes

Cook Time: 30 minutes

Ease of preparation: intermediate