ALBA'S PORCINI RISOTTO

In a bowl place the porcini and pour hot water on them to just cover

Allow to rehydrate for 30min

Setting the water aside to use later, remove the porcini mushrooms, and chop into smaller pieces

Heat the enoki mushrooms in a pan with a little oil, reduce heat to medium and fry till crisping. Salt, and remove from the heat to use later for garnishing

In a small pot, gently heat the stock and mushroom water to just simmering

Put a bit of the broth into a cup with some saffron threads and allow to stand while cooking the risotto

In a separate larger pot, add some olive oil, and gently sweat the garlic and onions till translucent 

Add the chopped porcini mushrooms and cook till browning and giving off the porcini fragrance

Add the wine, stir and cook for a few minutes to reduce it

Add the rice, stir in and fry for a few minutes coating the grains 

Add a ladleful of the simmering stock, stir, and as the liquid absorbs, add another ladle

Continue doing this, stirring

Stir in the saffron towards the end of the cooking time and salt to taste

When the rice is just al dente, no longer, remove the pot from the stove

Add the cold butter cubes from the fridge, parmesan cheese, and a ladle of broth. Don’t stir. 

Put the lid on and leave to stand for 30 seconds, then agitate the contents of the pot by shaking it 

This last process is called mantecatura, and it's this small procedure that gives the risotto that lovely creaminess. 

Stir and serve immediately