Porcini Mushroom Risotto

As classically Italian as you can get, this unadulterated risotto is made in the traditional way and simply flavored with porcini mushrooms, butter and Parmesan cheese.

• Difficulty: Easy
• Time of Preparation: 15 mins
• Time of Cooking: 39 mins
• Doses for: 4 people
• Cost : $

INGREDIENTS:

• Porcini mushrooms (dried or fresh)
• Butter - 6 tbsp
• Arborio rice (7 ounces)
• Shallot onion (1) 
• Garlic clove (1) 
• Vegetable stock
• Grated parmesan (1 cup) 
• Fresh parsley

PREPARATION:

1. Cut one garlic clove and one cup of porcini mushrooms.
2. Heat the olive oil in the pan, add garlic and porcini. Saute for a couple minutes, then take them out and set aside. 
3. Melt 5 tbsp of butter in the skillet on medium heat
4. Add one shallot onion and saute until it's brownish 
5. Add 7 ounce of arborio rice and toast it until it translucent.
6. Lower the heat and start adding vegetable stock, just to cover the rice a bit
7. Cook and stir constantly (~15 minutes) and keep an eye out for the liquid level by adding the stock little by little.
8. When the rice is al dente, add sautéed porcini, mix well, add stock and stir constantly until it's creamy
9. Add one tbsp of butter, one cup of parmesan, salt and pepper
10. Stir everything together
11. Serve immediately with a fresh parsley on top.