As classically Italian as you can get, this risotto is made traditionally and simply flavored with porcini mushrooms, white wine and cheese. 
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Ingredients ⤵️
30g Dried Porcini Mushrooms
160g Arborio rice
1 shallot
50ml white wine
fresh parsley
olive oil
salt & black pepper
⅓ cup grated Parmesan cheese
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Instructions ⤵️
1️⃣ Soak the mushrooms for 20 minutes in 250 ml water. Drain, pat dry and chop the mushrooms. Reserve the soaking liquid.
2️⃣ Sweat the finely chopped shallot in a pan with a glug of olive oil.
3️⃣ Add the Arborio rice and continue cooking for 2-3 minutes.
4️⃣ Add the white wine and cook until the alcohol has evaporated.
5️⃣ Add the mushrooms and then gradually add the soaking liquid, cooking on low heat and stirring continually.
6️⃣ Continue cooking until the rice is creamy but still al dente.
7️⃣ Season with salt and freshly ground black pepper.
8️⃣ Remove risotto from the heat, put the Parmesan cheese. Let stand for 3 to 5 minutes.
9️⃣ Before serving add fresh herbs and an extra drizzle of extra virgin olive oil.
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Enjoy! ❣️❣️
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