Risotto with dried porcini mushrooms

Preparation

1. Rehydrate the dried mushrooms Borde following our instructions. 
2. In a saucepan, sauté the onion, garlic and celery in olive oil and with a knob of butter for about 10 minutes until melted.
3. Add the rice to the pan. Cook for a few minutes, stirring constantly to prevent the rice from sticking, until it becomes translucent. Pour the wine and continue stirring until it is completely evaporated. 
4. Dilute your cube broth in about 50cl of warm water. Add some of the soaking water to your mushrooms after filtering. Put a ladle of broth juice in the rice, stir until it is absorbed by the rice. Repeat the process one ladle at a time until almost all the broth juice is used.
5. Drain your mushrooms and fry them in a pan with a little olive oil for a few minutes. Remove from heat, season and sprinkle with garlic and thyme. Mix well.
6. Check that the rice is creamy, but always al dente. Add, if necessary, the rest of the bouillon cube juice. As soon as the rice is ready, turn off the heat, check the seasoning, stir in half of the cheese, chopped mushrooms, a little pepper from the mill, parsley, and cover the risotto for two minutes.
7. Serve with remaining grated cheese and remaining mushrooms to sprinkle on top.