Ingredients

How to make it

  • Soak porcini for about 25 minutes, after chop.
  • Heat olive oil, add chopped shallot and rice. Mix until rice is well covered with oil.
  • In a separate large saucepan bring the bouillon to simmer, and keep it hot.
  • Add chopped porcini.
  • Add wine, increase heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot bouillon.
  • Add salt and pepper.
  • I have added the water from the porcini to the stock.
  • Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through. Add thyme.
  • Cook over medium heat, stirring, until the butter and parmesan melt.
  • Season with salt, pepper.

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Reviews & Comments 3

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    " It was excellent "
    lunasea ate it and said...
    Great classic risotto - one of my favorites. Great post - you get my 5. Thank you...
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  • gourmetwannabe 16 years ago
    never mind--it's mushrooms; boy, was I off! lol :D
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  • gourmetwannabe 16 years ago
    OK, I'm lost...what is porcini? Is it some kind of pork? Please help.
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