Risotto with dried porcini and porcini stock

• Easy - 15 Min

INGREDIENTS (8 SERVINGS)

• 80 g Borde dried porcini
• 2 onions
• 80 g butter
• 700 g Arborio rice
• 250 ml dry white wine
• 1.5 L Borde "Fumet" porcini stock (x2)
• 200 g Parmesan cheese
• Salt and pepper

PREPARATION

1. Rehydrate the Borde dried porcini mushrooms according to our instructions on the packaging.
2. Chop the onions and sweat in the butter.
3. Add the rice. Cook until translucent. 
4. Deglaze with the dry white wine.
5. Add the "Fumet" porcini stock gradually while the risotto is cooking.
6. Season and add the Parmesan cheese at the end of the cooking time. 
7. Fry the rehydrated porcini mushrooms in a little olive oil for a few minutes. Season with salt and pepper.
8. Arrange the risotto on each plate and add the fried porcini mushrooms on top.
9. (You can add a few shavings of Parmesan cheese for a gourmet pleasure).