1. Drain, reserving the liquid, and rinse the mushroom well. Cut them into strips.

2. Heat 3 T of the butter and the olkive oil in a large (12") skillet or saute pan, and add the onion and garlic. Saute gently for 2 minutes, add the wine, and continue stirring until the wine has almost disappeared.

3. add the srborio rice and saute 1 minute, stirring constantly. Still stirring, add a large (6-ounce) ladle of meat or vegetable stock. When the stock has disappeared, adde the rehydrated drained porcini, and still stirring, another ladle of stock. When the stock has been absorbed, add the mushroom liquid through a fine strainer. Continue adding stock as needed until the rice is cooked, about 20 minutes. You may not need all the liquid, or you may need more.) The rice is cooked when it is tender and creamy with a slightly crunchy center. Add the salt and pepper.

4. Remove from heat, stir in parsley and remaining butter until well mixed, then stir in the Parmigiano-Reggiano and serve.

For Extra Light: Eliminate the butter, use 1-1/2 T olive oil, and reduce the Parmigiano-Reggiano by half.

Make It Ahead: You can make the risotto up to 2 hours in advance through Step 3, reserving 1 cup of stock. Wheen you are ready, heat the risotto, stir in the reserved stock, and proceed with Step 4.

Serving Suggestion: For a light luncheon or supper, serve with a Caesar salad. If you want to serve as a first course, serve a very small portion, followed by grilled chicken, meat, or fish.

Nutritutional Information (per serving, based on 9 servings): 304 calories, 11.5 grams fat, 6.1 grams saturated fat, 25 milligrams cholesterol, 1247 milligrams sodium, 34% calories from fat.

class, as published in the Orange County Register.