Mushroom Risotto

Serves	Total Time
6	30 minutes

Ingredients

0.5 cup dried porcini mushrooms
2 Tbsp olive oil
1 lb sautéed any kind of fresh mushrooms
2 shallots
2 clove
2 sprig thyme
0.25 cup dry white wine
1 Risotto Milanese omitting the saffron
1 Tbsp butter
some chives

Cookware

1 mesh sieve
1 paper towel
1 large skillet

Instructions

Step 1

Soak in hot water and cover for 20 minutes dried porcini mushrooms.

Step 2

Drain the soaking liquid through a mesh sieve lined with a paper towel, reserving the liquid, and chop coarsely. Heat in a large skillet over medium-high heat 2 Tbsp olive oil.

Step 3

Add the porcini and sauté 1 pound of any kind of fresh mushrooms with sliced and minced shallots, garlic, and thyme.

Step 4

Cook until lightly browned. Add the mushroom soaking liquid and boil until it has evaporated. Add dry white wine.

Step 5

Boil until it has evaporated. Prepare Risotto Milanese omitting the saffron.

Step 6

Fold the mushrooms into a risotto for the last 10 minutes of cooking. Fold in with the cheese 1 Tbsp butter.