Ingredients

• 400 g risotto rice (Carnaroli, Arborio, ...)
• 60 g dried porcini mushrooms
• 125 ml white wine (or Prosecco)
• 500 ml vegetable broth (simmering)
• 2 shallots, chopped
• 2 garlic cloves, minced
• 2 -3 tablespoons parmesan cheese, grated (or pecorino romano)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 tablespoons parsley, chopped (or 1TB sage, or thyme)
• salt and pepper

Instructions

1. Cover porcini mushroom with (at first) boiling water (about 150ml). Soak for about 30 minutes. Save soaking liquid for later, but strain through a close meshed sieve or even coffee filter to avoid sand.

2. Heat olive oil in a skillet, add garlic, chopped porcini mushrooms and chopped shallots.

3. Add risotto rice and let fry for about 2 to 3 minutes.

4. Add white wine (or Prosecco) and stir frequently until wine is absorbed by rice.

5. Now alternately add hot(!) vegetable broth and procini soaking water. (Best 1 ladle at a time until liquid has been absorbed by rice.).

6. Repeat until rice is cooked through but still of creamy texture. Stir frequently. (about 15-20 minutes).

7. Now incorporate 2 TB butter, parsley and parmesan.

8. Salt and pepper to taste.

9. Serve topped with parmesan shaves.