Risotto with Porcini Mushrooms

Pour 800 ml of boiling water over the dried organic porcini mushrooms from Pilze Wohlrab in a large bowl and let them soak for approx. 1 hour. Then drain well and strain the resulting mushroom broth through a kitchen towel, paper towel, or coffee filter.

Peel and finely dice the shallots and garlic clove. Melt some butter in a large pot and sauté both. Now add the risotto rice along with the washed thyme sprigs and sauté briefly. After 2-3 minutes, deglaze with a little white wine and lightly salt.

Add the mushroom broth gradually in small amounts. Only add more once the rice has absorbed the liquid. Cook the risotto rice over medium heat, stirring constantly with a wooden spoon to prevent the rice from burning.