Porcini Risotto

For the porcini risotto, soak the dried porcini mushrooms in lukewarm water (about 30 minutes). Peel and finely dice the onion and garlic.

Heat the butter in a pan and add the onion, saute until soft and sweet. Add the garlic, remove the porcini mushrooms from the water, drain and saute in the butter as well.

Thoroughly wash the risotto rice, add and saute until it becomes translucent while stirring. Deglaze with white wine and gradually add mushroom water.

Reduce liquid almost completely, add vegetable soup gradually, stirring constantly to dissolve starch in rice.

Just cover the rice with liquid at a time. Add freshly grated Parmesan to the risotto and serve immediately.

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