Instructions: Heat the chicken stock to simmer and place on back burner at low temperature.

In a heavy-bottom 12- to 14-inch saute pan over medium flame, heat chopped onion in 4 tablespoons virgin olive oil and saute until translucent but not browned. Add mushrooms and saute until lightly browned but not fully cooked. Add rice and stir over heat one minute to coat thoroughly. Add a 4 ounce ladle of warm chicken stock and, stirring constantly, allow it to cook, boiling slowly until it dissipates. When it is gone, add another ladle of broth and repeat until rice is quite al dente (about 12 to 14 minutes). Add butter, vin santo and parmigiano-reggiano and bring to boil again, continuing to stir until rice is done, firm and tender all the way through.

Season with salt and pepper and serve immediately.

This recipe yields 4 servings.

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