Easy Risotto Recipe

8-9 cup chicken stock
1- 2 cup dried porcini mushrooms
½ cup diced onion
4-5 cloves garlic minced
2 shallots minced
¼ cup Sicilian extra virgin olive oil
3 cup Arborio Rice
Splash dry white wine
2 bay leaves
Sicilian Sea Salt and Pepper
Parmesan cheese

In a good sized sauce pan combine the mushrooms, chicken stock and bay leaves. Bring to a boil and let simmer for 10 minutes or until the mushrooms are re-hydrated, then hold at a low simmer.
In another sauce pan over medium high heat, sweat the onions, shallots, garlic and oil until translucent.

Then add the rice and mix until the rice is hot to the touch. Turn down the rice to very low and add 2 cups of the "mushroom stock" and let cook down all while gently stirring the rice.