Porcini risotto

Preparation stepsTotal time: 40 min

1. 1

   Soak15 min

   

   Rehydrate the porcini for 15 minutes. Keep the strained water. Count the time from when you start, and only move on once you get the result described. Amount for this step: 30 g dried porcini.

2. 2

   Toast the rice2 min

   

   Sweat the onion, add the rice and stir for 2 minutes. Count the time from when you start, and only move on once you get the result described. Amount for this step: 1 onion.

3. 3

   Add the stock18 min

   

   Add the stock one ladle at a time, stirring, for 18 minutes. Set the heat so it simmers or browns without smoking. Stir the bottom once at the start so nothing sticks. Amount for this step: 1 l hot stock.

4. 4

   Finish5 min

   

   Off the heat, stir in the butter and Parmesan. The porcini join the rice halfway through cooking. Stay off the heat: the residual warmth is enough. Putting the pan back on the heat at this point can split the cream, seize the chocolate or scramble the eggs. Amounts for this step: 30 g dried porcini; 40 g Parmesan.