Italian Seafood Risotto With Porcini Mushrooms

Pour boiling water into small bowl and add porcinis to reconstitute (let soak 20-30 minutes). Mushrooms should be soft and plumped.

Set chicken stock to a slow simmer in a large sauce pan or soup pan.

In large skillet, heat wine over medium and add garlic for one minute. Add the seafood and let simmer until shrimp turn just pink, and/or scallops just turn translucent. Remove from heat and let steep in the wine.

After the porcinis have "re-constituted" for about half an hour, take the porcinis out of the liquid and squeeze out some of the juice back into the bowl. (If it's "gritty", strain the grit out). Add the cleaned porcini liquid and the porcinis themselves to the simmering stock.

In a large cast iron skillet or large non-stick skillet, heat olive oil to medium. Add the onions and toss them a couple of times to coat and add the rice. Toss the rice with the onions a few times to coat it well with oil. Add a ladle or two of the barely simmering stock, stir a little, make sure the developing risotto is completely covered with juices and reduce the heat to low. Let it just simmer for a few, until the liquid is absorbed and the liquid level is just below the top of the rice. Add more stock. You don't have to stir this time but make sure the rice is completely covered again. Just keep repeating this for about fifteen minutes or so.

Add the seafood and the liquid that is with it in its cooking pan. Let the level of the liquid in your risotto reduce by about half.

It's now time to taste for tenderness of the rice. If the rice is tender enough for your personal taste. Add the cheese and butter, stir them in thoroughly and let the risotto continue to cook until almost all of the liquid has been absorbed. Remove from the heat.

Let the dish stand for about 5-7 minutes and the flavors will meld a bit more. Serve in pasta bowls. Top with grated Parmigiano-Reggiano and freshly chopped Italian Parsley.