Risotto with porcini mushrooms

Ingredients

• ris arborio 70 g
• white mushrooms 60 g
• saffron 0.012 g
• vegetable broth 300 ml
• butter 30 g
• Parmesan cheese 30 g
• garlic shallot 30 g
• olive oil 30 g
• dry white wine 100 ml
• salt 2 g
• pepper 2 g

Cooking

Step 1

Finely chop shallots and fry in olive oil, then add rice and ignite in a pan.

Step 2

Pour in the wine and evaporate, then gradually add the vegetable broth, stirring constantly, and add the porcini mushrooms during the cooking process. Finish with parmesan and butter.