From the Kitchen ofA.G. Ferrari Foods

1 oz. A.G. Ferrari Foods Dried Porcini Mushrooms
5 cups warm water
2 tbsp. A.G. Ferrari Foods Extra Virgin Olive Oil
1/4 cup chopped onion
2 cups Riseria di Lenta Carnaroli Rice
1/2 cup A. G. Ferrari Foods Annibale Bianco white wine
4 tbsp. butter, softened
1/2 cup Parmigiano Reggiano cheese, grated
1 tsp. Borrometi sea salt
1/2 tsp. white pepper

Region: Lombardia
Category: Risotti
Wine Suggestion: Stefano Farina Nebbiolo

1. Soak Porcini mushrooms in warm water for 15 minutes. Chop mushrooms and save the water. Bring the saved water to a simmer.

2. Using a heavy pan, sauté onion, chopped Porcini and rice in olive oil for 1 to 2 minutes, until onions are translucent. Add the white wine and cook for 1 to 2 minutes more. Stir in 2 cups of simmering Porcini water and cook for 5 to 6 minutes. Stir in 1 more cup of simmering Porcini water; add salt and stir well.

3. Gradually stir in the rest of the Porcini water until the rice is tender but firm (7 to 8 minutes).

From the Kitchen of A.G. Ferrari Foods

2 tsp. A.G. Ferrari Foods Extra Virgin Olive Oil
1/4 cup chopped yellow onion
2 cups Carnaroli Ferron
1/2 cup White Wine (A.G. Ferrari Foods Annibale Bianco)
5 cups chicken broth
1 tsp. Borrometi sea salt
8 tbsp. butter, softened (1 stick)
1/2 cup Parmigiano Reggiano cheese, grated

Region: Emilia-Romagna
Category: Risotti
Wine Suggestion: Pietra Santa Dolcetto

1. Heat the chicken broth to a simmer.

2. Sauté onion and rice in olive oil for 1 to 2 minutes, until translucent. Add the white wine and cook for 1 to 2 minutes.

3. Stir in 2 cups of simmering broth and salt. Cook for 5 to 6 minutes, stirring occasionally. Gradually stir in the rest of the broth until the rice is tender but firm (another 7 to 8 minutes).

4. Remove from heat, stir in butter, Parmigiano Reggiano and pepper. Serve immediately.

This dish is beautiful as well as tasty, and so quick in a Pressure Cooker.

1. Place a 4 quart Pressure cooker or larger, over medium heat , add olive oil and onion and cook, stirring occasionally until softened, about 3 minutes.

2. Stir in rice, and squash; cook for 1 minute more stirring constantly.

3. Add wine, and broth stir to mix. Increase heat to high, continue to stir until mixture comes to a boil.

4. Add stock as in regular risotto method. Stir in salt, dry mustard, Parmesan cheese, sage.