Porcini Mushroom Risotto
INGREDIENTS
•
6 fresh porcini mushrooms, cleaned and chopped
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2 cloves garlic, finely chopped
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4 cups (1 L) vegetable stock
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1/2 cup (60 mL) extra-virgin olive oil
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2 medium shallots, finely diced
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Handful of dried porcini mushrooms
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2 cups (500 mL) arborio rice
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1 cup (250 mL) dry white wine
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Freshly grated Parmigiano-Reggiano, QB
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1 tbsp (15 mL) butter
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