Porcini Mushroom Risotto

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

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

Gradually add the mushroom broth in small amounts. Only add more liquid once the rice has absorbed it. Cook the risotto rice over medium heat, stirring constantly with a wooden spoon so that the rice does not burn.