Risotto with Porcini

Soak porcini mushrooms in a bowl with 200 ml (approximately 3/4 cups) of hot water and let reconstitute for about 20 minutes.

Peel onion and garlic, chop finely.

Drain porcini, reserving soaking water.

Mix procini soaking water, white wine and broth.

Pat dry reconstituted porcini, cut into small pieces.

Heat 2 tablespoons of butter in a large pot.

Saute onion and garlic until soft, add mushrooms.

Add risotto rice and sauté, stirring, until rice is translucent.

Add approximately 2 ladles of mushroom-wine broth and stir.

Simmer rice, stirring frequently, until all liquid is almost absorbed.

Repeat process until rice is al dente (about 30 minutes).

Clean fresh porcini with a brush.

Add parmesan and 1 tablespoon of butter to risotto.

Season risotto with salt and pepper, cover and let rest for about 2 minutes.

Cut fresh porcini lengthwise into thin slices.

Heat olive oil and 1 tablespoon of butter in a pan and saute porcini slices for about 7 minutes. Season with salt and pepper.