This is my simple mushroom risotto unpretentious did it my way I know that the cheese is hard and it is not usually covered in saffron risotto with mushrooms, but now I put it for years and I can not put ihihih.
Mushroom Risotto
arborio rice 400g unrefined (of many, many proven I think the most good is MD)
100 g of white wine
2 tablespoons clarified butter I do at home but also buy ready
300g porcini
Shallot
boiling broth to taste
100 g grated Parmesan cheese Parsley
Saffron to taste Salt to taste
Place the wok over a medium bowl, add ghee and wait for it to melt.
Add the shallot and cook, (as is the clarified butter does not burn as easily as normal butter and the flavor is more intense), add the rice.
The rice should be transparent and must not darken or burn, as well as transparency, the hollow sound in the mix it warns us that he arrived at the right point of roasting.
Add the mushrooms and brown (the mushrooms release their water to flavor the rice and continue cooking without allowing for other liquids), slowly incorporate the wine will gradually fade out because otherwise you could boil the rice and not flavored.
Add a ladle of broth to vote, without incorporating the following if the former is almost completely absorbed, to all cooking and add the saffron and salt.
The parsley should be added outside the flame, like Parmesan, stir well and cover for 5 minutes.
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