Categories: Vegetables, Italian 
      Yield: 4 servings 
  
      5 oz Fontina cheese, diced 
    1/2 c  Milk 
      1 tb Dry porcino mushrooms 
      2    Egg yolks 
    1/3 c  Butter (unsalted) 
        pn White pepper 
      1 sm Onion, finely chopped 
    3/4 c  Dry white wine 
           Salt 
      3 c  Beef broth; hot 
  1 2/3 c  Arborio Italian rice 
  
  Soften mushrooms in warm water for 20 minutes. 
  Place the Fontina cheese in a bowl, cover with the milk and soak for 
  several hours in the refrigerator. 
  Melt half the butter in a saucepan and saute the onion over low heat until 
  transparent. Add the mushrooms and cook until soft. Next add the rice and 
  stir until the rice absorbs the butter. Pour in the wine and stir. When the 
  wine has been absorbed, add the beef broth a little at a time, stirring 
  continuously until fully absorbed. Cook for 10 minutes longer. Turn off the 
  heat, cover the saucepan and let stand for a few more minutes without 
  stirring until the rice is soft but al dente. 
  While the rice is cooking, prepare the sauce. 
  Put the softened cheese and milk into a double boiler and cook over medium 
  heat until the cheese starts to melt. Then stir in the egg yolks and the 
  rest of the butter. Keep stirring until the cheese has completely melted 
  and the mixture is uniformly blended. Sprinkle with salt. 
  Put the rice into a warmed serving bowl, pour the cheese mixture over it 
  and serve immediately.