- * 2 ounces dried black trumpet mushrooms
- * 2 tablespoons virgin olive oil
- * 1⁄4 cup bacon, diced small
- * 1 clove garlic, minced
- * 1⁄2 cup onion, minced
- * 1 cup arborio rice
- * 1 cup dry white wine
- * 3 cups chicken stock or canned low-salt chicken broth
- * 1⁄3 cup freshly grated Parmesan cheese
- * 4 ounces unsalted butter
- * 1⁄4 cup flat leaf parsley, chopped fine
- * Kosher salt to taste
- * Freshly ground pepper to taste
- * 1 tablespoon fresh lemon juice
Place the dried mushrooms in a medium saucepan or pot with just enough water to cover. Bring to a boil and let simmer for 10 minutes. With a slotted spoon, remove the mushrooms from the water and set aside. Strain the liquid through a cheesecloth or fine sieve to remove any grit. Reserve the liquid.
When the black trumpets have cooled enough to handle, pull them into threads to remove any grit that might still be stuck in their hollow stems. Plunge the mushrooms into 2 baths of cold water to rinse again. (This step is unnecessary for most other mushroom varieties.)
Finely chop the mushrooms and set aside.
Heat the olive oil in a large saucepan over low heat. Add the bacon and cook for three minutes. Add the garlic and onion and cook, stirring until translucent, about 3 to 5 minutes. Add the mushrooms and cook for another 2 to 3 minutes, stirring occasionally.
Add the rice and stir for 2 to 3 minutes. Add the wine and raise heat to high. Stir and allow the wine to reduce until dry. Add the chicken stock, half at a time, until most of the liquid is absorbed and the rice is slightly chewy. Stir in the Parmesan. Stir in the butter and parsley. Season with salt and pepper to taste and finish by stirring in the lemon juice.