for 4 person

Porcini mushrooms

25 g	dried porcini mushrooms
2 dl	water

Risotto

1 tbsp	butter
1	onion, finely chopped
300 g	risotto rice (e.g. Carnaroli)
1 dl	white wine
9 dl	vegetable bouillon, hot

To complete

40 g	grated Parmesan
2 tbsp	butter
	salt and pepper to taste

How it's done

Porcini mushrooms

Soften the mushrooms in water. Remove the mushrooms and set aside. Pour the cooking water through coffee filter paper, retain, set aside.

Risotto

Heat the butter in a pan. Sauté the onion. Add the rice and sauté until translucent, stirring constantly. Pour in the white wine and reduce almost completely. Add the mushrooms. Stirring frequently, add the bouillon and cooking water a little at a time so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente.

To complete

Stir in the parmesan and butter, season the risotto.

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