Porcini mushroom risotto in a Parmesan cheese bun

Ingredients for 4 servings:

• 300 g Parmesan, freshly grated
• 1 egg white
• 1 dash of olive oil
• 250 g rice (Carnarolo or Arborio)
• 40 g butter
• 1 shallot(s), finely chopped
• ½ garlic clove(s), very finely chopped
• 50 ml white wine
• 500 ml meat broth or chicken broth, lightly salted
• 30 g Parmesan, freshly grated
• 1 tbsp parsley, flat, finely chopped
• 200 g porcini mushrooms, fresh,
• 20 g porcini mushrooms, dried
• 1 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Risotto with mushrooms and porcini

First, rinse the dried porcini mushrooms and place them in a small bowl of water, ensuring all the mushrooms are covered. For the 4 Parmesan mushrooms, grate the cheese, mix it with the egg white and olive oil, and thinly arrange 4 oval shapes on a non-stick baking sheet. They should be large enough to fit the risotto later. Melt in the oven at 180°C for about 4 minutes, carefully lift them up, and place each one over a cup or timbale mold. You can also make the mushrooms in a non-stick pan. Now, clean the fresh porcini mushrooms until dry—never moist or wet, as they will lose their flavor. Slice them and fry them in olive oil at medium heat until golden brown on both sides. At the same time, pour the dried mushrooms through a sieve and collect the liquid. Fry these mushrooms together with the fresh ones until almost cooked, season with salt and pepper, and set aside. For the risotto, sweat the shallot and garlic clove in butter until translucent, add the rice, tossing thoroughly, and deglaze with the wine. Now add the hot stock ladleful at a time, stirring constantly. A few minutes before the end of the cooking time (17-18 minutes), add half of the mushroom soaking water to the reheated fresh mushrooms and reduce. Add the other half, but no more than 1/2 jar, to the risotto and reduce until tender. Once tender, add the mushrooms to the risotto, mix, let stand on very low heat for 1 minute, stir in the butter, parsley, and Parmesan, and season again to taste. Ladle this mixture into the Parmesan cheese wafers and serve as a primo piatto.