美味牛肝菌意饭

1. Reconstitute the dried mushrooms in about 1 cup of warm water for at least 30 minutes.
2. Melt the butter in a heavy pot and add the thinly sliced scallions. Fry for 1-2 minutes.
3. Add the rice stirring to coat with the butter for few minutes until the edges of the grains are translucent.
4. Add the wine and let evaporate stirring occasionally.
5. Add the filtered water from the mushrooms and the broth little by little during cooking.
6. After about 10 minutes add the mushrooms to the pot. Keep adding the broth as necessary.
7. when the cooking is done, remove the pot from the heat, stir in a little butter and half the Parmigiano Reggiano and let rest covered for about 5 minutes.
8. Serve topped with the rest of the Parmigiano Reggiano and the freshly ground black pepper. A sprinkle of finely chopped chives or parsley leaves can be used as a garnish.