1. Soak the dried porcini in 1 cup hot water for 15-20 minutes, until soft but not soggy. Finely chop porcini and set aside. Strain liquid through two layers of cheesecloth (or a strainer lined with a paper towel) and set aside.
2. Heat 2 tablespoons of the butter in a large sauté pan and sauté the fresh mushrooms over medium heat for 3 to 5 minutes, adding the chopped porcini during the last minute or so. Remove mushrooms from pan, set aside and keep warm.
3. Combine strained porcini liquid, chicken broth, and wine in a saucepan and bring to a simmer.
4. Heat the remaining 2 tablespoons butter and olive oil in a medium pot and sauté onion and garlic for 2 minutes. Add rice, stir to coat, and sauté 2-3 minutes. Add simmering broth, about 1 cup at a time, cooking over medium-high heat and stirring constantly until liquid is absorbed before adding the next cup of broth. Continue adding liquid and cooking until rice is tender but firm.
5. Add mushroom mixture, Parmigiano Reggiano, and parsley and stir to combine. Serve hot with an additional sprinkling of Parmigiano Reggiano if desired.

Altura Collection Estate Pinot Noir 
Aromas of bright cherry and juicy blueberry mingle with intriguing notes of leather, delicate violets, and warm baking spices. On the palate, the wine displays a lively energy, showcasing flavors of tart cranberries and ripe raspberries, underscored by a subtle minerality. The finish is graceful with a touch of sweet oak.

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