For the porcini mushroom rosemary risotto, clean the fresh porcini mushrooms and carefully clean them with damp kitchen paper. Dice half of the mushrooms, halve or quarter the rest, depending on the size
Peel off the shallot and the clove of garlic and dice finely. Sauté in 20 g butter until translucent. Add the finely diced porcini mushrooms and lightly salt.
Add 7,250 g of saffron risotto and sauté while stirring. Deglaze with the white wine and let it boil down.
Heat 8,700 ml stock and add enough to the risotto to just cover it. Slowly reduce while stirring. Add more stock and let it boil down. Repeat the process until the risotto is creamy, but the individual grains still have bite.
Fry the remaining porcini mushrooms in 30 g butter until golden, fry 1 torn rosemary sprig. Salt and pepper the mushrooms.
Fold the remaining 30 g butter, 80 g grated Parmesan and 1 tablespoon chopped parsley into the risotto, season to taste. Portion the risotto and add the roasted porcini mushrooms with rosemary.