Wild mushroom risotto
Ingredients:
300 g of wild mushrooms (e.g. boletus)
1 handful of dried boletus
1 shallot
1 clove of garlic
1 cup short grain rice
3 tablespoons chopped parsley
½ teaspoon turmeric
1 pinch saffron
4 tablespoons olive oil
3 cups water
½ cup white wine
1 tablespoon butter
Grated Parmesan
Salt and pepper to taste
Preparation:
Wash and cut the wild mushrooms into chunks (if big enough). Chop the onion and garlic. Transfer the vegetables in a pan and stew with a little olive oil. Cook coverred. Season with salt and pepper.
When the vegetables soften, in about 5 minutes, add the rice. Stir. Pour over the white wine 2-3 minutes later. Cover and simmer. Once the rice has absorbed the wine, stir in 3 cups of boiling water (each added after the previous one was absorbed). Meanwhile, season with the saffron, dried mushrooms, turmeric, parsley, salt and pepper.
Shortly before turning off the heat, stir in a cube of butter. Serve the wild mushroom risotto hot, sprinkled with grated parmesan cheese and freshly ground black pepper.