Creamy Porcini Risotto | Italian Classic

Cut the butter into small cubes and return it to the refrigerator to keep it cold. Bring about 1.2 liters of water to a boil (or use vegetable broth for a richer flavor).

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

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