Porchini Mushroom Risotto ala Remy

Ingredients

• 30 - 50 grams of dried porchino mushroom or 400 grams of fresh porchino mushrooms some diced and other finely shaven with a truffle slicer
• 2 medium onionsfinely chopped
• 30 grams of butter (unsalted) and 2 Tbspn of olive oil
• 320 grams of Risotto rice (Arborio or Vialone)
• 1000 Ml Veal or chickenstock !!keep it warm and slowly simmering away!! The rice will absorb it faster
• 250 Ml dry white wine
• 2 cloves of finely shaven garlic. Use a truffle slicer
• 10 grams of finely chopped parsley
• 150 grams of shredded parmesan cheese ideally 18 - 24 months old
• 300 Ml dry white wine
• 5 grams of fresh rosmarin and 5 grams of thymian chopped finely. Important the risotto is not dry let the rice work and keep stiring (mentioned this already but it is really important) The risotto needs to shine and add the liquid little by little. It is ok when a little runny the rice will absorb the liquid.

Preparation

1Prepare all the ingredients

2Melt the butter add the olive oil and slowly glace the diced onions for 5 minutes. add the rice and glaze everything for 5 minutes.

3Add the wine little by little and wait until the rice has obsorbed the wine. Slowly stirring the rice all the time. do this with love slow is the way to go. . !!This is important gently stirring the rice!! Add the garlic before the stock if you like a more present flavor if not add it after this onions it will mellow down.

4Add a quarter of the stock and keep stirring untill the rice absorbs the liquid. Becareful not to add too much liquid. This process takes around 20 - 25 depending on the rice you use. The rice should have a light bite.Just before the end add the mushroom

5Gently stir in the shaven or shredded parmensan cheese, parsley, rosmarin and thymian. Take 75% of the shaven mushrooms and add just before serving mix it in gently. The rest is added on top. Important it needs to be shaven thin! Go and serve either with champagne or a broad shouldered French/Italian red. Medoc reds lend themselves very well for this type of risotto.