Ingredients

- 2 cups of rice

- 1 shallot

- 1 teaspoon of saffron poweder

- 50g of dried porcini mushrooms

- broth powder (vegetable or chicken)

- 1 glass of white wine

- water

- salt

- olive oil

- 2 tablespoon of crème fraîche (or whipping cream)

- gratered parmesan

Half an hour before you start to cook, put the dried porcini in a bowl with some water so they will become soft. Before putting them in the pot, be sure there is no soil in them. If needed, wash them with cold water to remove the soil.

Heat a medium pot with water.

In another pot warm up 2 tablespoons of olive oil. Chop the shallot and add it in the pot with the oil. Add the porcini and stir fry them for a few minutes. Add the rice in the pot and toast it.

Add the rice in the pot and toast it. Add one glass of white wine and stir until the wine is evaporated.

Then add the saffron and mix. Add boiling water to cover the rice (consider to add 2 cups of water for each cup of rice)

and 1 tablespoon of broth powder (adjust it to your taste, you can add some salt also) and bring it to a boil again.

Put the fire on medium/low heat, let the risotto simmer and cook it for 15 to 20 minutes, constantly stirring the risotto every 3-4 min until the rice is almost cooked. (Depending on the kind of rice, you might need to cook it a bit more or a bit less, taste it and add more water if it becomes too dry and need to be cooked longer.) Turn the heat off.
Add 2 tablespoons of crème fraîche and the parmesan, cover the pot and wait 1-3 min.

Serve warm.