This is my favourite risotto. It tastes very intense and does not need anything else than a salad.
300 g risotto rice
25 g dried porcini
200 ml white wine
500 ml stock
2 tablespoon freshly grated parmesan
2 tablespoon butter
Soak porcini for about 25 minutes, after chop.
Heat olive oil, add chopped shallot and rice. Mix until rice is well covered with oil.
In a separate large saucepan bring the bouillon to simmer, and keep it hot.
Add chopped porcini.
Add wine, increase heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot bouillon.
Add salt and pepper.
I have added the water from the porcini to the stock.
Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through. Add thyme.
Cook over medium heat, stirring, until the butter and parmesan melt.
Season with salt, pepper.