Instructions: Reduce wine with saffron to get flavor and color from the saffron. Set aside. Soak dried porcini mushrooms in 1/2 quart of warm water. Drain. Save the liquid and dice the mushrooms. Saute onions and mushrooms, add risotto rice, chicken broth and add wine mixture. Bring to boil and bake in 350 degree oven for 10 minutes. Spread onto sheet pan to cool. Take one portion and add a touch of stock to heat and serve. Garnish with chopped Italian parsley.

Makes 12 portions - 9 ounces each.

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