Things you need to buy !
2 tablespoon Rhayne Porcini Sea Salt
2 tablespoons grated Parmigiano-Reggiano
4 tablespoons butter or olive oil
3/4 cup dry white wine
2 cups chicken stock
3/4 cup Arborio Rice
Blend the Porcini Sea Salt and chicken stock together in a saucepan and heat to just below simmering.
Heat 2 tablespoons of butter or olive oil in a saucepan.
When good and hot, add the rice. (For first-time risotto makers, set your clock for 20 minutes.)
Stir and cook for approximately 1 minute on medium heat. Add the white wine.
Stir and simmer until almost all the liquid has been absorbed.
Add 1 cup of stock. Simmer and stir until the stock is absorbed.
Repeat this process, using all of the stock. When the stock is almost all absorbed, add the remaining 2 tablespoons of butter or oil and 2 tablespoons of grated cheese.
Stir for 1 minute, then turn off the heat.