Risotto ai Funghi Porcini (Porcini Mushroom Risotto)

• 1.2 liters Vegetable stock, hot
• 60 g Parmesan
• 2 medium Shallot
• 60 g Butter
• 300 g Mushrooms, porcini if available
• 320 g Arborio rice
• 150 ml Dry White Wine
• ½ tsp Black pepper, freshly ground
• 10 g Fresh parsley

1. Pour the vegetable stock into a saucepan and bring it to a gentle simmer, then keep it hot over a low heat. Grate the parmesan and set it aside.
2. Finely chop the shallots and roughly slice the mushrooms. Finely chop the fresh parsley.
3. Melt half the butter in a large frying pan over a medium-high heat. Add the mushrooms and cook for 6 to 8 minutes until browned and their moisture has cooked off, then scrape them into a bowl.
4. Add the remaining butter to the pan and lower the heat to medium. Add the shallots and cook for 2 to 3 minutes until softened but not coloured.
5. Stir in the arborio rice and cook for 1 to 2 minutes, stirring, until the grains look slightly translucent at the edges. Pour in the dry white wine and cook for 1 to 2 minutes until it has mostly evaporated.
6. Add a ladleful of hot stock and stir until it is mostly absorbed, then continue adding stock a ladle at a time, stirring often. Cook for 18 to 22 minutes until the rice is al dente and the risotto is loose and creamy; you may not need every last drop of stock.
7. Fold the mushrooms back in and cook for 1 minute to warm through. Take the pan off the heat, stir in the parmesan and black pepper, then cover and rest for 2 minutes so it turns glossy and creamy.
8. Spoon into warm bowls and finish with the parsley. Serve straight away while it is still fluid and creamy.

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