Mushroom Risotto

Ingredients:

2 tbsp. olive oil
2 medium onions, peeled and finely chopped
2 cups Italian Arborio rice
1/2 cup dry white wine
1/2 cup dried porcini mushrooms, soaked, drained & chopped
1/2 cup dried tomatoes in oil, chopped
2 minced cloves of garlic 
4 cups chicken or vegetable stock
Fresh herbs to season
1/2 cup freshly grated Parmesan Reggiano cheese

Directions:

1. Remove the clip-on serving base.
2. Heat olive oil over medium-high setting. Add onion and sauté until transparent.
3. Add rice, stirring often, until lightly golden.
4. Add wine and let it evaporate.
5. Add stock, mushrooms, garlic and tomatoes. Stir to mix well.
6. Increase heat to high setting and stir in your choice of fresh herbs.
7. Place the lid on the pan and wait until steam begins to appear between the lid and rim of the pan.
8. Immediately reduce the heat and cook on low setting for 18-20 minutes. No steam should be escaping.
9. Before serving, stir in the Parmesan cheese and season to taste with salt and pepper.

Variation:

Instead of cooking on the stove for 18-20 minutes, use the thermal cooking method. After cooking on low setting for 5 minutes, remove pan from stove and place into the clip-on serving base. Cook off the stove for 12-15 minutes to save energy.