Ingredients:

• 50 gr of Spanish onion, chopped
• 1 tablespoon of olive oil
• 150 gr of arborio rice
• 20-23 gr of dry Porcini mushrooms
• 25 gr of grated Parmigiano Reggiano
• [Optional] 1.5 oz of rucola, finely chopped
• 1 buillion cube

Directions:

Soak the mushrooms into very warm water for 20 min. remove the mushrooms from the water
and filter the water. Add bouillon cube to the water and bring to a simmer. This is your stock.

In a wide non-stick saucepan saute the onion in the olive oil, add the rice, stir for 1 minute; add 1 generous ladle of stock, the mushrooms and the rucola. Continue stirring gently and adding stock as needed for 15-16 minutes.

After that, fold in gently the parmigiano, cover the pot and let it sit for at least 5 monutes, better if 10 mintues but it all depends on how hungry you are.

Serve with fresh ground pepper.