This rice dish is almost soup in texture. Serve as a side to duck, pheasant, or other roasted game.

• 1/3 cup Funghi Porcini Secci mushrooms
• 2 cups boiling water
• 1 tablespoon Raineri Silver Label Extra Virgin Olive Oil
• 3 tablespoons butter
• 1 shallot, minced, or 1/4 cup red onion, minced
• 1-2 cloves garlic, peeled and minced
• Sea salt to taste
• 1 1/2 cup Gli Aironi Riso Nero Intregale (Black Rice)
• 3 bay leaves
• 1 cup chicken stock
• 2 cups San Marzano Marinara Tomato Sauce
• 1/4 cup Italian parsley, minced
• 1/4 cup fresh basil, minced

In a large bowl combine the mushrooms with the boiling water. Soak the mushrooms for about 40 minutes until soft. Squeeze the mushrooms to remove water, reserving liquid; pat mushroooms dry with paper towels. Chop into small pieces. Strain mushroom liquid through moistened cheesecloth.

In a large, heavy-bottomed saucepan, combine oil, 1 tablespoon of butter, shallot or onion, garlic, and salt, and put over medium heat. Cook, stirring until shallot or onion is soft and translucent. Add rice, and stir until rice is well coated with oil. Add the bay leaves, the mushrooms, reserved mushroom liquid, chicken stock and tomato sauce and bring to boil over high heat. Reduce the heat to a simmer, cover and cook until the rice is almost tender but firm to bite, about 40 minutes. The rice should have a creamy consistency and the liquid should not be completely absorbed. Remove the pan from heat and stir in remaining butter, the parsley and basil. Serve in warmed bowls.

Adapted from Trattoria by Patricia Wells