Put the pore and the cream to beat in a pot and boil together for 15-20 minutes until the cream thickens and the pores are soft. Season with salt and pepper and reserve.
Cut the mushrooms into slices (if they are shiitake type, remove the stems and use these for the broth). Finely chop the onion.
In a large pan with a little olive oil cook all the mushrooms until they release all their liquid and brown a little, about 20 minutes, stirring all the time.
Once the mushrooms are well cooked, remove from the pan, add the chopped onion and cook until translucent. Return the mushrooms and sprinkle fresh thyme. Put a little white wine on top and let it evaporate. Season with enough salt and pepper and taste and reserve.
In a large pot, melt 2 tablespoons of butter and add the rice. Stir for 1 minute and add the 1/2 cup of white wine. Allow all to be absorbed and add 1 cup of broth.
Stir without stopping until the broth liquid is absorbed and add another cup. Repeat this until almost all the broth has been absorbed and the risotto has the consistency that you like, like 20 minutes more. Note: make sure the broth is hot.
Once the risotto is almost ready, add the pores with cream and reserved mushrooms. Stir everything well and let it heat up. Taste and add more salt or pepper if necessary.
Serve immediately sprinkled with chopped parsley and Parmesan cheese.
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: