Malcolm Clark grows wonderful, exotic edible and medicinal mushrooms. A biologist and world renown mycologist, my friend Malcolm introduced the Shiitake mushroom to North America. Today Malcolm and his partners at Gourmet Mushroom Inc. grow more varieties of mushrooms than anyone else in the world. "We take great pride in being pioneers in exotic mushroom cultivation," says Malcolm.

Malcolm's beautiful mushrooms are prized by chefs in the finest restaurants, all over the world. A dedicated gourmand himself, Malcolm adeptly captures the delicate flavors of fragile fungi, and he suggests cooking techniques for the varieties he cultivates and sells. Here Malcolm shares one of his favorite dishes. "No one in the world cultivates Porcini mushrooms. They must be harvested in the wild," he says. "Gourmet markets carry dried Porcinis and we also sell them, along with Porcini powder and Porcini oil." Malcolm likes to serve his risotto with Merry's Pinot Noir, a lovely match to the earthy fungi.

"This Risotto is good year round and it complements everything from game to grilled vegetables. If you have any left over, simply form the risotto into patties and saute for a delicious breakfast."

Prepare Porcini stock by placing 1 tablespoon dry Porcini powder, the sliced Porcini and a pinch of sugar in 1 cup warm water. Let soak for 30 to 60 minutes, or cover and store in the refrigerator overnight. Remove the Porcini slices and squeeze out the liquid. Set the mushrooms aside.

Blend the Porcini stock and chicken stock together in a saucepan and heat to just below simmer.

Heat 2 tablespoons of butter or olive oil in a saucepan. When good and hot, add the rice and Porcini slices. (For first-time risotto makers, set your clock for 20 minutes.) Stir and cook for approximately 1 minute on medium heat. Add the white wine. Stir and simmer until almost all the liquid has been absorbed. Add 1 cup of stock. Simmer and stir until the stock is absorbed. Repeat this process, using all of the stock. When the stock is almost all absorbed, add the remaining 2 tablespoons of butter or oil and 2 tablespoons of grated cheese. Mix briskly 1 minute, then turn off the heat. Test the rice by biting or slicing open a few grains. It should be al dente, soft going to firm with a pinprick of white in the center. Add 1 teaspoon or more of Porcini oil and serve immediately. Buon appetito!

Note: You can buy dried Porcini mushrooms in most Italian markets and specialty stores. You may also order Porcini mushrooms, dried and/or sliced, Porcini powder and Porcini oil from Gourmet Mushrooms, Inc.