A traditional classic normally made with arborio can be replaced by the rice we use daily. By following the authentic Italian way, you can also make it nicely.
1準備好哪個超市都不缺的金象香米，不用洗； Prepare the very common Thai rice we daily consume, without washing.
2要選擇優質的幹片，其味道才濃郁。用一杯水泡軟，切小件備用； Soak porcini for a while, cut into fine pieces, keep its water.
3雞精加水（三杯水和一杯泡過菌的水）煮透，一直以小火溫熱； Add 1 stock cube into the water (3 cups of water and 1 cup for soaking porcini) and boil, on low heat, continuously.
4不粘鍋下橄欖油，中火爆香切碎的洋蔥粒； Pour some olive oil into the non-stick pan, sautee finely chopped onion.
5洋蔥粒呈金黃色後加入切好的牛肝菌； Add porcini pieces when onion is soft and brown.
6炒片刻，至散發出沁人的香氣； Keep frying till you smell the fragrance of porcini.
7加入金象香米； Add in rice.
8炒數分鐘，鎖住米的外層； Fry several mins till the rice looks bit transparent.
9加入一杯優質白葡萄酒，繼續炒片刻； Pour a cup of good quality white wine, stir a bit.
10加入1/3雞湯，攪拌，開蓋煮至沒有水份；加入剩下1/2雞湯，繼續之前的動作； Add 1/3 the stock, stir, boil without lid; add the remaining half stock, repeat the previous action.
11第三次雞湯加進去之後就要開始留意進度； After all stock is added, keep standing in front of the pan, all stock will be absorbed very soon.
12待水份開始減少加入牛油攪拌； Add butter when water is below rice level.
13水份再減少時加入巴馬臣芝士（多寡隨意）； Add grated parmasan cheese (as much as you like).
14充分拌勻； Mix well.
15上桌咯！ Buon appetito!
16除了酒，飯後再來杯咖啡也不錯啊！ Enjoy a cup of coffee after meal.