Risotto Milanese with porcini mushrooms

Ingredients for 4 servings:

• 400 g risotto rice (e.g. Carnaroli)
• 2 shallots
• 500 ml chicken broth
• 500 ml water
• 2 tbsp mushroom powder from dried porcini mushrooms
• 150 g butter
• 500 ml white wine
• 5 saffron threads
• 100 g Parmesan, freshly grated
• Salt and pepper from the mill
• 1 kg porcini mushrooms
• 1 bunch parsley, flat

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Dilute the chicken stock with water and heat in a saucepan, but do not bring to a boil. Stir in the porcini mushroom powder with a whisk. Pound the saffron threads and set aside. Clean the porcini mushrooms, thinly slice them, and set aside. Finely chop the shallots and sauté in 50g of butter for about 5 minutes without browning. Add the rice and stir until completely coated with butter. Increase the heat slightly and add the wine. Continue cooking, stirring constantly, until the wine has almost completely evaporated. Gradually add the hot stock, stirring constantly to loosen the rice grains from the sides and bottom of the pan. This process takes about 18 minutes, until the risotto is al dente and creamy. The stock in the risotto should just be simmering. When the stock is almost reduced, add the next ladleful. After about 15 minutes, combine the ground saffron threads with a teaspoon of lukewarm water and stir into the risotto. Meanwhile, melt some butter in a large nonstick pan and fry the porcini mushroom slices in batches until slightly crispy. Add the parsley in batches and fry briefly. Once cooked, stir the remaining cold butter and freshly grated Parmesan into the risotto and season with salt and pepper. Serve the risotto in deep bowls, top with the slightly crispy porcini mushrooms, and serve immediately.