Porcini risotto

  • 80 cl of vegetable stock
  • 200g fresh porcini
  • 380 g of risotto rice (e.g. Arborio)
  • 1 shallot
  • white wine
  • Parmigiano Reggiano
  • Extra virgin Olive oil
  • Salt and pepper
  • Fresh parsley

Clean the procini with a damp cloth and chop them.

Brown them a few minutes with Olive oil and parsley.

In a saucepan, brown the shallot then add the rice. Mix well.

Pour half a glass of white wine and cook until the wine has evaporated. Add the warm stock, little by little, and keep stirring.

After 10 minutes, add the porcini and Parmigiano Reggiano, and cook 2 minutes more.