• 1 package Bella Italia Risotto Al Tartufo OR Riso Arborio Al Funghi Porcini
• 1 cup sliced Cremini mushrooms
• 1 medium onion, halved and then thinly sliced
• 1/2 cup Pecorino Romano, grated and divided in half + more for topping
• 1/2 package Anna’s dried chanterelles
• 1/2 package Anna’s dried forest mushrooms
• 1 clove garlic, crushed
• 1 tbsp Olive Oil
• 2 tsp Nigella Seeds, divided in half
• 2 sprigs of fresh Rosemary
• Salt and pepper to taste

Rinse dried mushrooms, then soak in 2 cups of water until they are soft and re-hydrated (30-45min). 

Prepare the Bella Italia risotto as directed on the box. 

Add crushed garlic, onions and olive oil to a frying pan and cook until they are soft and reach a deep golden brown. 

Add 1 whole sprig of rosemary to the pan, along with the re-hydrated mushrooms, the Cremini and the nigella seeds. Reserve the mushroom water. Cook until soft. 

Once cooked, add some of the mushroom water to the pan and bring to a light simmer. (Add about 1/4 cup at a time, just enough liquid to create a bit of a sauce). Add 1/4 cup grated ecorino Romano, and some salt and pepper to taste. 

Add the remaining 1/4 cup Pecorino Romano to the finished risotto. 

Spoon the mushrooms and sauce over the risotto, top with remaining nigella seeds, extra Pecorino Romano and garnish with rosemary. 

Serves 2-3.