Alberto's simple porcini mushroom risotto

Ingredients for 4 servings:

• 400 g risotto rice
• 50 g porcini mushrooms, dried
• 200 g cream
• 300 ml broth
• 60 g butter
• 2 tbsp Parmesan, freshly grated
• 2 onions
• 2 cloves garlic
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Rinse the porcini mushrooms thoroughly and briefly under cold, running water. Soak them in 400 ml of lukewarm water. The water should turn quite dark brown. Finely chop the onion and garlic and fry in a pan with a little butter until translucent. Add the rice and fry for 2-3 minutes. Add the mushrooms and mushroom liquid, season with salt and pepper, being careful with the salt as the Parmesan will give the seasoning a stronger final touch. While stirring constantly, reduce the liquid by half, add the cream and continue to simmer. Gradually add a little more stock, stirring thoroughly. Continue this process until the rice is cooked but still firm to the bite and the risotto is creamy. Remove from the heat, add the butter and Parmesan and stir thoroughly. Serve very warm.