Creamy Porcini Mushroom Risotto

Preparation of the Risotto

• 1
  Cut the butter into small cubes and return to the refrigerator until use. Bring about 1.2 liters of water to a boil.
• 2
  Finely dice the shallots. Cut 200 g of the cleaned porcini mushrooms into approx. 1 cm cubes. Slice the remaining 150 g of porcini mushrooms and set aside for the garnish.
• 3
  In a pot or large casserole, heat 3 tbsp olive oil over medium heat. (Another 3 tbsp will be stirred into the finished risotto later).
• 4
  Add the shallots and sauté until translucent, stirring occasionally – they should not brown! Add the risotto rice and toast for approx. 2 minutes, stirring frequently. Make sure to scrape the rice from the sides of the pot regularly.
• 5
  Add the white wine all at once and let it reduce almost completely, stirring constantly.
• 6
  Add the mushroom cubes, season with salt, and pour in enough boiling water to just cover the rice. Let it reduce, stirring frequently.
• 7
  Once the liquid is almost absorbed, add more water (again, just enough to cover the rice). Repeat this process until the rice is "al dente" (firm to the bite). This usually takes 16–20 minutes.
• 8
  When the last bit of water has reduced by half and the rice is al dente, remove the pot from the heat. Stir in the Parmesan and gradually add the cold butter cubes.
• 9
  Once the butter is fully incorporated, add another 3 tbsp olive oil.
• 10
  If the risotto is too thick, thin it with a little hot water. Stir until a wonderfully creamy consistency is achieved. Season with salt and pepper.
• 11
  Let the risotto rest for 1 minute and stir briefly again before serving.

Preparation of the Mushroom Garnish

• 1
  In a pan, heat 2 tbsp olive oil over high heat and sear the reserved mushroom slices for approx. 2 minutes, stirring constantly. Season with salt and pepper and arrange on top of the risotto.