Porcini Mushroom Risotto with Arugula and Prosciutto

Risotto, a classic Italian gift that allows simple ingredients to beautify themselves into a sublime dish. This dish utilizes a very starchy rice, arborio which is commonly found in grocery stores. In order to capture the essence of this dish patience is required. Rich and savory porcini mushrooms and prosciutto, tender arugula, and distinctive parmigiano-reggiano are used in this recipe.

1/2 oz dried porcini mushrooms (1/2 c chopped baby bella)
1/2 c hot water (hydrate dry mushrooms)
3 tbsp unsalted butter
1 tbsp olive oil
1/2 onion diced
1 clove garlic
2 oz prosciutto finely chopped
1 c arborio rice
1/4 c dry white wine
2 1/2 to 3 1/2 c chicken stock (Warm up your stock before you start the dish)
1/2 c packed fresh arugula
1 oz grated parmigiano-reggiano

1. Depending on the mushrooms you find you'll either have to hydrate them or just use fresh ones. If you're hydrating, use the 1/2 c hot water. Dice the mushrooms
2. With the pan over medium heat add 2 tbsp butter and oil. Stir in the onion and cook until translucent. Add the garlic and prosciutto.
3. Add the rice and stir to coat each granule (1-2 min). Add the wine and continue to stir until the rice has absorbed all of the liquid. Add the mushrooms
4. Pour a ladle of hot chicken stock and stir constantly until the rice has absorbed it all. (20 min)
5. The rice should be tender, creamy and al dente (slight bite).
6. Remove the pan from the heat and stir in the arugula, parmigiano-reggiano and remaining tbsp of butter.

Though it's a delayed gratification, it is sinfully worth it. All you need is a little bit of patience and arm strength. Risotto has its magical ability to take upon any flavors. You can make it into a seafood risotto, vegetable, milanese, or even replace the arborio rice with pearl barley. I actually beg you to try this recipe, it's damn good.