Mushroom Risotto

🥘 Ingredients

• dried porcini mushrooms ½ cup
• olive oil 2 Tbsp
• any kind of fresh mushrooms 1 lb
• shallots 2
• garlic 2 cloves
• thyme 2 sprig
• dry white wine ¼ cup
• Risotto Milanese 1
• butter 1 Tbsp
• chives

1. 1

   Soak in hot water and cover for 20 minutes dried porcini mushrooms .
2. 2

   Drain the soaking liquid through a mesh sieve lined with a paper towel , reserving the liquid, and chop coarsely. Heat in a large skillet over medium-high heat 2 Tbsp olive oil .
3. 3

   Add the porcini and 1 pound of any kind of fresh mushrooms , sliced and minced shallots garlic , and thyme .
4. 4

   Cook until lightly browned. Add the mushroom soaking liquid and boil until it has evaporated. Add dry white wine .
5. 5

   Boil until it has evaporated. Prepare Risotto Milanese omitting the saffron.
6. 6

   Fold the mushrooms into a risotto for the last 10 minutes of cooking. Fold in with the cheese 1 Tbsp butter .
7. 7

   Top with a sprinkling of chives .