Risotto with Porcini Mushrooms

For the risotto with porcini, heat the water and soak the dried porcini in it for about 30 minutes until they have absorbed most of the liquid. If necessary, cut the larger pieces into small pieces. Melt some (approx. 1 tablespoon) butter in a pot and sauté the chopped shallots in it until translucent. Then add the porcini mushrooms and finally add the rice and sauté a bit. Add white wine and vegetable broth alternately, stirring constantly. If the rice needs more liquid, you can also add a little of the water in which the mushrooms were previously soaked. Cook the risotto until the rice is firm to the bite and a creamy mixture is formed. Finally, stir in the remaining butter and the freshly grated Parmesan until you get a nice, sloppy consistency.

Arrange risotto with porcini mushrooms with freshly chopped parsley or chives in large soup plates, garnish and serve immediately.

Preparation Tip:

The risotto becomes especially delicious if you use fresh porcini mushrooms.

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