ingredients

250 g risotto rice (arborio)
300 g sliced ​​porcini mushrooms (fresh or frozen)
1 bag of Cheese Sauce (see Tips)
2 onions
1 bunch of flat parsley
1 clove of garlic
Parmesan en bloc
2 dl dry white wine
1 tbsp. to s. soy sauce
1 pinch of Espelette pepper
10 g 20 g of butter

Equipment

1 board 1 knife
1 non-stick frying pan

Steps

Easy risotto with porcini mushrooms

In advance: throw cepes (frozen if frozen) in the pan, let their water evaporate over medium heat. Add 10 g butter, the garlic pressed, blonden 3-4 min. Pour into a bowl.

25-30 min before serving: make broth by mixing the soy sauce and 7 dl of hot water. Just brown the chopped onions in the pan with 20g of butter. Add the rice, stir 1 min. Add pepper and wine; when it begins to evaporate, pour 1 ladle of broth over low heat; as soon as the juice thickens a little, start again.

Finish: when the rice has drunk almost everything, is firm to heart but tender around, add chopped parsley, cheese sauce, mix, remove from heat, cover, wait 5 min. Add ceps, pour into 4 plates or hot bowls; drop the parmesan into chips taken from the steward.

tips

Cheese sauce . In the fresh section in a 33 cl bag, Elle & Vire brand .