Risotto ai Funghi Porcini

Serves 4

• A one ounce packet dried porcini
• 1/2 of a small onion, finely sliced
• 1/4 cup plus 2 tablespoons butter, or: 3 tablespoons olive oil + 1/4 cup butter
• 1 1/2 cups ACQUERELLO Carnaroli Rice
• 1/3 cup dry white wine, warmed in a pan on the stove
• 1 cup grated Parmesan cheese
• The water the mushrooms were soaked in, strained, and a quart of simmering water, chicken broth, or watery buillion
• A bunch of parsley, minced
• Salt and pepper to taste

Steep the porcini in a cup of boiling water for fifteen minutes.

Meanwhile, slice the onion finely and sauté it in either three tablespoons of oil or 1/4 cup of butter. When it's lightly browned add the chopped mushrooms and previously drained, keep the water and strain it which can contain sand. Sauté the rice until it becomes hot, stirring constantly.

Add in the wine, and continue stirring until it has evaporated completely. Then stir in a first ladle of liquid (if you're using plain water, add about 3/4 teaspoon of kosher salt at this time), and while it's absorbing, add the mushrooms liquid to the rice, then continue adding water or broth a ladle at a time, stirring occasionally. About five minutes before the rice is done, check seasoning. As soon as the rice is al dente, turn off the heat, stir in the remaining butter, the cheese, a little bit of ground pepper, and the chopped parsley.

From the time you add the wine, it takes 18-20 minutes for the rice to cook al dente.

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Goat Cheese, Oregano & Green Onions Flan

Makes 6 Flans

• 2 eggs
• 1 tbsp goat cheese (crumbled)
• 1 tsp grated parmesan cheese
• 1 tbsp chopped green onions previously sweated in butter
• 1 tsp chopped fresh oregano
• Salt and pepper

Preheat the oven to 400 f.

Beat the eggs with a fork then add all the ingredients and adjust with salt and pepper to your liking.

Pour the mixture in a mini muffin pan (non stick) previously brushed with vegetable oil.

Baked until firm to the touch for about 4 minutes.

Served at room temperature.

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Mushroom Rice Cakes

• A one ounce packet dried porcini
• 1/2 of a small onion, finely sliced
• 1/4 cup plus 2 tablespoons butter, or: 3 tablespoons olive oil + 1/4 cup butter
• 1 1/2 cup Carnaroli Rice
• 1/3 cup dry white wine, warmed in a pan on the stove
• 1 cup grated Parmesan cheese
• The water the mushrooms were soaked in, strained, and a quart of simmering water, chicken broth, or watery buillon
• A bunch of parsley, minced
• Salt and pepper to taste

Steep the porcini in a cup of boiling water for fifteen minutes.

Meanwhile, slice the onion finely and sauté it in either three tablespoons of oil or 1/4 cup of butter. When it's lightly browned add the chopped mushrooms and previously drained, keep the water and strain it which can contain sand. Sauté the rice until it becomes hot, stirring constantly.

Add in the wine, and continue stirring until it has evaporated completely. Then stir in a first ladle of liquid (if you're using plain water, add about 3/4 teaspoon of kosher salt at this time), and while it's absorbing, add the mushrooms liquid to the rice, then continue adding water or broth a ladle at a time, stirring occasionally. About five minutes before the rice is done, check seasoning. As soon as the rice is al dente, turn off the heat, stir in the remaining butter, the cheese, a little bit of ground pepper, and the chopped parsley.

From the time you add the wine, it takes 18-20 minutes for the rice to cook al dente.

When the risotto is ready pour it in a tray or baking dish with the border at list 1 inch high, and with the help of a rolling pin, flattened the surface to obtain a whole sheet of risotto with the same thickness and let it cool in the refrigerator.

When cold using a 2 inch diameter dough cutter cut the risotto in small disks and placed them in flour, then place them individually in a bath of egg wash and at last in bread crumbs.

Fry them in oil, preferably grape seed, until golden brown and served warm.