Risotto soyeux aux cèpes de Bordeaux, vin blanc et parmesan

Instructions

1. In a separate skillet, sauté sliced porcini in butter until golden; set aside.
2. Sauté shallots in pot with a touch of butter until translucent.
3. Add rice and toast for 2 minutes until edges turn translucent.
4. Deglaze with white wine; let it reduce completely.
5. Add hot broth ladle by ladle, stirring steadily for about 18 minutes.
6. Remove from heat, vigorously stir in sautéed porcini, cold butter cubes, and parmesan. Rest 2 mins.