Ingredients:
2 ounces dried Porcini mushrooms, reconstituted in wine then chopped
1 cup red wine
4 tablespoons butter
1 onion, chopped fine
2 cups, Arborio rice
5 cups rich beef stock (bone marrow)
salt
black pepper
1/4 cup chicory, finely chopped (or any bitter greens)
1/2 cup Parmesan cheese, grated

Cover dried mushrooms with red wine and let sit at least 30 minutes. In a stock pot start to heat the stock to a low simmer.

Remove reconstituted porcini and reserve liquid straining through a very fine sieve. Drain and chop porcini.

In an iron pot, add the onion to the butter and cook well. Add the porcini to the onions and stir. Add the strained porcini liquid to the pot, stirring well. Add the rice and stir coating the rice well.

Add the stock a little at a time to the rice. Stir until absorbed, then add a little more stock, very patiently and thoughtfully stirring till the rice is just done (between 4 and 5 cups of stock and 25 to 30 minutes). Add salt and black pepper and remove to a warm bowl and top with the chicory.

Serve and pass the cheese.

WINE: Serve with Pinot Noir, Tempranillo, or Cabernet Franc