Risotto with Porcini Mushrooms

Preparation

• 1
  Pour 800 ml of boiling water over the dried porcini mushrooms in a large bowl and let them soak for approx. 1 hour. Then drain well and strain the resulting mushroom broth through a kitchen towel or a coffee filter.
• 2
  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.
• 3
  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 the rice from burning.
• 4
  Add the remaining white wine. Cook for approximately 25 to 30 minutes, depending on the rice used. The rice should still have a slight bite.
• 5
  Heat the olive oil in a pan and fry the prepared porcini mushrooms in it, seasoning with salt and a little pepper. Fold a portion of the mushrooms into the al dente risotto along with the remaining butter, freshly grated Parmesan, and parsley, then season with salt and pepper to taste.
• 6
  Divide the finished risotto among four plates, top with the remaining porcini mushrooms, and serve immediately.