Ingredients
1 package (1 ounce) dried porcini mushrooms2 cups boiling water1/2 cup chopped shallots1/3 cup butter, cubed1 teaspoon minced garlic1-1/2 cups uncooked arborio rice1 cup white wine3 cans (14-1/2 ounces each) chicken broth, warmed1-1/2 cups diced fully cooked ham5 ounces fontinella cheese, shredded1/2 teaspoon salt1/8 teaspoon white pepper
Preparation
In a large bowl, soak mushrooms in boiling water for 5 minutes or until completely hydrated; drain. In a Dutch oven, saute mushrooms and shallots in butter for 3-4 minutes or until tender. Add garlic; cook 1 minute longer.
Stir in rice until completely coated with butter. Add wine; cook and stir for 2 minutes or until wine is absorbed. Add one can of broth; cook and stir until broth is absorbed. Repeat with remaining broth, adding one can at a time. Stir in the ham, cheese, salt and pepper; cook until cheese is melted and mixture is heated through.
