Porcini risotto

1. Wash thoroughly the mushrooms and cut the larger into pieces.

2. Peel and chop the onion. Melt it in a pan with 30 g of butter. Salt and pepper. Add the rice gradually. Let the rice become translucent then sprinkle with white wine. Leave until it completely evaporates and then add the chicken stock, using a ladle.

3.  Melt the remaining butter in a pan. Cook the mushrooms for 5 to 7 minutes, stirring. Salt and pepper.

4. Add the cream to the cooked risotto, while mixing. Divide into 6 bowls. Sprinkle with parmesan shavings and chopped parsley. Serve immediately.

Photo credit: Sucré Salé