🍚 Porcini risotto

4 servings · prep 15 min · cook 25 min

Ingredients

• 300 g arborio rice
• 300 g porcini (mushrooms)
• 1 onion
• 150 ml white wine
• 1 L stock
• 50 g parmesan
• Butter

Method

1. Pan-fry the porcini, set aside.
2. Sweat the onion, coat the rice, deglaze with white wine.
3. Add the stock a ladle at a time, stirring ~18 min.
4. Stir in porcini, butter and parmesan off the heat.

Adapted from Alain Ducasse

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