Herrenpilz-Risotto – Risotto with Porcini Mushrooms

Have fun preparing this mushroom dish!

1. briefly rinse the dried mushrooms under water, then pour 550 ml of hot water and soak for half an hour.

Remove the mushrooms from the water and cut them into thin strips. Pour the mushroom water through a filter bag and collect.

Peel and finely dice the shallots, then sauté in 30 g of butter over moderate heat until translucent. Add the porcini strips, sauté for 1 minute. Add the long grain rice and sauté briefly. Add salt. Add white wine and cook over medium heat, stirring often. Add enough mushroom soaking water to just cover the long-grain rice and cook gently, stirring repeatedly, until the long-grain rice is cooked in 20-25 minutes. Depending on the type of rice, you may need to add a little extra water. 4.

When the long grain rice is cooked but still has a little bite, gently fold in the remaining butter and 40 g Parmesan cheese. Season to taste with salt and freshly ground pepper. Arrange on plates.

Serve the risotto with the fresh mushrooms, sprinkled with the chives and the remaining Parmesan cheese.

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