Risotto con funghi porcini

Method

Soak the dried porcini in 200ml of warm stock for 15 minutes, then strain through muslin, reserving the soaking liquid and adding it to the remaining stock. Heat the olive oil in a large heavy-bottomed saucepan and gently soften the shallots and garlic for 2-3 minutes until translucent. Add the rice and toast for 1-2 minutes, stirring constantly to coat with oil. Pour in the white wine and stir until almost completely absorbed, then begin adding the warm stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next, continuing for approximately 18 minutes until the rice is creamy and al dente. Finely chop the rehydrated porcini and stir them into the risotto along with the final stock addition. Remove from heat, beat in the butter and Parmesan cheese until the risotto is loose and creamy, season with salt and pepper, and serve immediately.