Risotto with Porcini Mushrooms

A classical recipe of Italian cuisine, that has been sent to us by Mr. Paolo Attalla from Turin.

Ingredients - quantity for 4 people

350 g long-grain rice	2 dl dry white wine
50 g dried porcini mushrooms	1.5 dl boiling meat stock
1 small onion, finely chopped	80 g parmesan cheese
100 g butter	salt

Preparation

Melt 50 g butter in a large saucepan and gently fry the onion until soft but not browned.

Put the mushroom in some water to soften them, add them to the onion together with the water and simmer for a few minutes. Stir in the wine and season with salt.

When the wine has evaporated, add the rice and fry until well coated, then stir in two ladles of stock.

Continue adding stock in small quantities while mixing continuously with a wooden spoon.

Simmer for about 20 minutes. Then add the parmesan and the rest of the butter.

Wait 5 more minutes before serving.