Creamy Mushroom Risotto

• - 300g arboriorice
• - 1L hotvegetable stock
• - 250g mixedmushrooms, sliced
• - 15g driedporcini, soaked
• - 1shallot, finely diced
• - 120ml drywhite wine
• - 60gparmesan, grated
• - 40gbutter

Directions

1. 

   Step 1

   Sauté shallot in butter until translucent.

2. 

   Step 2

   Add mushrooms; cook until they release water and brown.

3. 

   Step 3

   Stir in rice; toast 1 minute.

4. 

   Step 4

   Deglaze with wine and let it absorb.

5. 

   Step 5

   Add hot stock one ladle at a time, stirring ~18 min.

6. 

   Step 6

   Fold in parmesan and porcini liquid. Rest 2 min.