Preparation:

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.