Porcini Mushroom Risotto

Method

1. Place a bunch of fresh parsley in the bowl and chop at speed 7 for 3 seconds.
2. Remove the chopped parsley and set aside.
3. Place the shallot in the bowl and chop at speed 6 for 3 seconds.
4. Add the cleaned and chopped fresh porcini mushrooms and a drizzle of olive oil. Let it sauté.
5. Add the rice and toast it.
6. Pour in the wine and let it evaporate.
7. Add water and a pinch of salt. Stir with a spatula.
8. Cook for 14 minutes.
9. Let it rest in the bowl with the lid on for 1 minute.
10. Finish with butter, stirring well.
11. Plate the risotto and garnish with the reserved chopped parsley.