Porcini mushroom risotto

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Ingredients

• 25 g dried porcini mushrooms
• 2 dl water
• 1 tbsp butter
• 1 onion
• 300 g risotto rice
• 1 dl white wine
• 9 dl vegetable bouillon
• 40 g grated Parmesan
• 2 tbsp butter
• salt and pepper to taste

Steps

1. Soften the mushrooms in water. Remove the mushrooms and set aside. Pour the cooking water through coffee filter paper, retain, set aside.
2. Heat the butter in a pan. Sauté the onion. Add the rice and sauté until translucent, stirring constantly. Pour in the white wine and reduce almost completely. Add the mushrooms. Stirring frequently, add the bouillon and cooking water a little at a time so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente.
3. Stir in the parmesan and butter, season the risotto.