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PrintThe Dish: Harvest -- Porcini Risotto
Chef Keith Pooler's
INGREDIENTS
1 medium-size Spanish onion
4 tablespoons butter
½ cup white wine
3 cups boiling water
1 cup porcini stock hot
2 cups Arborio rice
½ lb roasted porcini
1 cup fresh peas
1 cup diced Berkshire ham
½ cup Pecorino cheese
To taste Porcini oil
Salt and pepper to taste
METHOD
Take half the butter and sauté (no color) the onion.
Add rice and toast very lightly to bring out a little nutty flavor.
Add white wine, bring heat up to medium high and cook wine off so you no longer smell or see it.
The method I use does not take a significant amount of stirring, but shaking of the pan.
You want to add the water in stages, shaking the pot every minute or so.
As the last of the water dissipates you can start adding the porcini stock in the same manner. When the rice is still loose add the cheese.
The cheese will tighten the risotto and this is where you want to season the risotto.
You have the option of stirring in the porcinis, ham and peas at this moment or you can sauté them and add it over the top of the risotto (the later I find to be a little more dramatic). 
The rice should be tender, not crunchy or mushy at this point and it still should look like rice.
To finish the risotto stir in the remaining butter and drizzle with porcini oil. The oil will heighten the perfume and add to the flavor.