Risotto with porcini

Serve 6

Prepare the broth following the instruction on the package. In a saucepan, with a knob of butter and a tbsp of evoo sauté the chopped shallot ; add the vialone nano rice and toast it for few minutes, deglaze with the white wine and let it evaporate. Continue to cook by pouring the prepared hot broth a little at a time and halfway through the cooking, add the drained porcini mushrooms. Continue to stir until ready; adjust with a little salt if necessary. Remove from the heat and stir in the remaining butter, parmigiano and a spoonful of cheese cream. Serve hot, with fresh parsley.