RISOTTO CALABRESE
SERVES 6

6 ounces onions chopped
1/2 cup sliced porcini mushrooms (or crimini)
1/2 cup diced red bell pepper
1/2 cup olive oil
10 ounces arborio rice
16 saffron threads
3/4 cup white wine
2 quarts chicken stock
1 pinch salt to taste
1 pinch black pepper to taste
2 tablespoons butter
1/4 cup grated Parmesan cheese

Sweat onions, bell pepper, and mushrooms in oil until onions are transparent. Add rice and cook 2 minutes. Add saffron and wine. Reduce by one-half over medium heat, about 15 minutes. Stirring constantly, add 1/2 cup stock at a time until it is absorbed. Cook 15 to 18 minutes until al dente. Adjust seasoning to taste. Remove from heat and vigorously stir in butter and Parmesan cheese. Serve hot.