Dried porcini and saffron risotto

INGREDIENTS FOR 4 PEOPLE
400 g Carnaroli rice
2 shallots
50 g dried porcini
1 glass white wine
2 sachets saffron
2 litres meat stock
Butter
Extra virgin olive oil
Grated Parmigiano

Choose good dried porcini.

Soak in lukewarm water at least half an hour until fully rehydrated, changing water if dirty.

I finely chop shallots.

I add to oil in a fairly wide pan.

I brown without burning.

I squeeze and roughly chop mushrooms, retaining soaking water, add to shallots and let flavours develop.

I boil stock and put saffron in a small bowl.

I dissolve with a ladleful boiling stock.

I strain mushroom water, discarding sediment.

I add rice to browned shallots.

I toast until glossy.

I add white wine and evaporate.

I add some mushroom water to hot stock for richer flavour, though darker rice.

I gradually add boiling stock, stirring continuously.

I add dissolved saffron.

I continue adding stock and stirring until cooked, about 15 to 18 minutes depending on rice.

It should be loose and wave-like, ‘all’onda’. I turn off and add cold butter, moving pan backwards and forwards to release starch into a cream.

I grind pepper.

Then a generous handful Parmigiano.

I stir, add stock if needed and serve this wonderful dish.