Creamy porcini mushroom risotto | Italian classic

Cut the butter into small cubes and put it back in the fridge to keep it cold. Boil about 1.2 liters of water (or use vegetable stock for a richer flavor).

Finely chop the shallot. Cut part of the cleaned mushrooms (about 200 g) into 1 cm cubes for the risotto, and slice the rest for garnish.

Heat 3 tablespoons of olive oil in a pot over medium heat. Add the shallot and sauté until translucent (do not brown!). Add the rice and toast for 2 minutes, stirring constantly, until the edges of the grains become translucent.