Risotto con Funghi e Cabernet - Foley Food and Wine Society

Ingredients

• 3 1/2 cups chicken stock, hot
• 1/2 ounce dried porcini, broken into pieces
• 1/4 cup extra-virgin olive oil
• 1 medium onion, cut into 1/4-inch dice
• 2 cups Arborio or Carnaroli rice
• 1/2 cup cabernet sauvignon
• 1/2 pound fresh shiitake mushrooms, thinly sliced
• 4 tablespoons (1/2 stick) unsalted butter
• 1 bunch of chopped parsley
• 1/2 bunch of julienne basil
• 1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling