For the tapenade:

·     1 ½ cup Niçoise or Kalamata olives, pitted

·     ½ cup fresh parsley leaves 

·     ¼ cup peppery extra-virgin olive oil

·     2 tablespoons capers, rinsed and drained 

·     2 to 3 anchovy fillets 

·     1 clove garlic

For the risotto:

·     1 cup Arborio rice

·     ½ cup white onion

·     2 tablespoons dried porcini mushrooms (chopped)

·     3 tablespoons butter, divided

·     ¾ cups dry white wine

·     4 cups chicken stock

·     ¼ cup Parmigiano Reggiano cheese

·     Salt and pepper to taste

For the garnish:

·     2 cups baby petite white cap mushrooms

·     2 teaspoons diced shallots

·     1 tablespoon olive oil

·     2 tablespoons butter

·     1 tablespoon chopped Italian parsley

·     Salt and pepper to taste

For finishing:

·     Parmigiana cheese

·     Extra virgin olive oil

‍

For the tapenade:

1. Combine the olives, parsley leaves, olive oil, capers, anchovy fillets and garlic in a food processor. Pulse until finely chopped and the mixture is tight. Set aside.

For the risotto:

1. In preparing the risotto, first place the chicken stock in a saucepan and bring to a simmer. In another heavy saucepan, melt 1 tablespoon of butter over low heaand add the finely diced onion and season lightly with salt. Sweat onions at low heat for approximately 8 to 10 minutes, or until soft and translucent.
2. Add the rice and coat well with the butter and onion mixture. Season again with salt and turn the heat to medium. Stir the rice until it begins to crackle and add the dried porcini mushrooms.
3. At this point, add the white wine and bring to a simmer. Stir the rice until all of the liquid is evaporated. Add enough stock to cover the rice and continue to stir until all the liquid is, again, evaporated. Repeat step four more times. The final addition of stock should not reduce all the way to dry.
4. At this point, the rice should be slightly al dente, loose and creamy. Taste the rice for texture and seasoning. The rice should be firm on the tooth, but not hard. Add the grated cheese and additional butter and stir to combine. The result should be a rich, creamy, pudding-like risotto.

‍

For the garnish:

1. Peel and pare the mushrooms, cutting them into ½-inch thick segments. Heat the oil in a heavy sauté pan over high heat and allow the oil to smoke lightly. Add the mushrooms and color to light golden brown. Add the butter and shallots and sauté while the mushrooms continue to brown and the shallots become translucent. Season and finish with chopped Parsley. Reserve warm until needed.

‍

For finishing:

1. Divide the rice into four separate bowls and garnish with sauté of Porcini mushrooms and parmigiana cheese, then finish with a drizzle of olive oil.