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. ---------------------------------------------------------------------------
Nutrition
Ingredients
