Ingredients

• 1 ounce dried porcini mushrooms
• 4 cups chicken stock or vegetable or mushroom broth, preferably homemade
• 2 tablespoons olive oil, plus more to taste to drizzle over finished dish
• 2 shallots, minced, about 1/3 cup
• 4 fresh thyme sprigs, leaves only
• 11/2 cup Arborio rice
• 1/2 white wine
• 1/4 cup cream (optional)
• 1/2 poached chicken breast, boned, skinned and cut into 1/2-inch cubes
• 1 cup grated romano cheese
• Salt and pepper to taste

Directions

1. Pour 2 cups boiling water over dried mushroom and soak for 30 minutes. Remove mushrooms, chop coarsely and set aside. Strain soaking liquid into a medium sauce pan and add the stock. Bring the liquid and stock to a simmer, and keep hot.

2. Heat the olive oil in a large sauté pan over medium heat. Add the shallots and thyme and cook until softened, about 5 minutes.

3. Add the rice and cook, stirring, for about a minute. Add the wine and simmer, stirring, until it is absorbed.

4. Add the hot liquid in 1/2 cup increments, stirring constantly and waiting until the liquid has been absorbed before adding more stock. (You can also start by adding about half the total liquid and simmer partially covered until it’s absorbed, about 10 minutes. And then add the rest a little at a time.)

5. When most of the liquid has been absorbed and the rice is tender, add the cream, if using. Add the chicken, mushrooms and cheese and stir to combine. Taste, and season to taste with salt and pepper.

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