members recipes

Ingredients
25 ml olive oil
100 gr Aborio rice
25 gr shallots
30 gr dried Porcini
100 ml white wine
300 ml vegetable stock
25 gr Parmesan / Grana Padano cheese
Pinch sea salt
1/2 clove chopped garlic
1 nut of butter

Method
I prepared this risotto last night. I was able to get some French dried porcini mushrooms. They don't taste like Italians (and definitely NOT like fresh ones), but the results were not bad!

Rehydrate the mushrooms in lukewarm water for 15 minutes. Don't throw away the water, it will give some extra taste when cooking.

Sweat off shallots and porcini in olive oil.

Add washed rice and garlic.

Add wine, stock and water from mushrooms, pinch of sea salt.

Cook slowly for 15-20 minutes, stirring every few minutes. All the liquid must be absorbed by the rice.

Add the cheese and the butter and serve warm.

Buon appetito!