Risotto with Dried Porcini Mushrooms

Soak the mushrooms in wine for one hour.

Put the rice with a little butter and the shallots in a hot saucepan and fry everything together.

As soon as the shallots or the long grain rice begin to brown, deglaze with the soup and add the mushrooms and wine.

Now pour the soup little by little.

Stir regularly and repeatedly add enough clear soup to form a liquid slurry in the saucepan. Continue cooking, stirring throughout, until the rice is tender but still al dente.

Incorporate the remaining butter in large flakes with a wooden spoon, then dress the risotto with dried porcini mushrooms and sprinkle with Parmesan.

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