Mushroom Risotto

Pour 800 ml of boiling water over the dried porcini mushrooms in a large bowl and let them soak for about 1 hour. Then drain well and strain the resulting mushroom broth through a kitchen towel or coffee filter.

Peel and finely dice the shallots and garlic clove. Melt some butter in a large pot and sauté both. Now add the risotto rice along with the washed thyme sprigs and sauté briefly. After 2-3 minutes, deglaze with some white wine and lightly salt.

Gradually add the mushroom broth in small amounts. Only add more once the rice has absorbed the liquid. Cook the risotto rice over medium heat, stirring constantly with a wooden spoon to prevent it from sticking.