How to make
Soak the dried porcini mushrooms in slightly warm water for 30 minutes.
Finely chop the onion + the garlic, if you chose to add some.
Fry them in olive oil, until they soften and then add the soaked and strained mushrooms. After about 3-4 minutes, add the rice and stir for another three minutes. The carnaroli rice doesn't have to be washed from the starch!
Pour the wine and cook, until half of it has evaporated, then add some of the water from soaking the mushrooms. It has turned dark brown and is full of porcini mushroom flavor. It is good to measure the quantity in advance and according to the requirements and instructions of the package of rice. I needed about 550 ml of liquid, which I supplemented with vegetable broth.
The risotto is cooked, by pouring the broth in portions while constantly stirring and until one portion is absorbed, the next is not poured in. This is how the creaminess of the dish is achieved. If you use ordinary rice, this effect will not be obtained.
Season with salt and add freshly ground black pepper to the mushroom risotto.
Boiling takes about 14-15 minutes.
Finally, add the butter and half of the grated parmesan. Stir well and serve the rice with mushroom with the remaining parmesan and sprinkle each portion.
Garnish the risotto with dried porcini mushrooms with fresh basil leaves or chopped parsley. Enjoy your meal!
