Restaurant Flavor Porcini Risotto

• 350 grams Uncooked white rice
• 10 grams Porcini (dry)
• 1/4 Onion
• 1 clove Garlic
• 2 tbsp Olive oil
• 50 ml White wine
• 800 ml Lukewarm water
• 1 Consomme stock cube
• 10 grams Unsalted butter
• 30 grams Parmesan cheese
• 1 dash Salt
• 1 dash Coarsely ground black pepper

1. Soak the porcini in warm water for 20 minutes to rehydrate.
2. Once rehydrated, roughly mince them up.
3. Add the soup stock cube to the rehydration water, and microwave for about 40 seconds to dissolve.
4. Mince the onion and cut the garlic into thick slices.
5. Add olive oil and the garlic to a cold frying pan and heat on low.
6. Once the aroma has transferred to the oil remove the garlic.
7. Increase to medium heat and add the onions.
8. Once the onions have become translucent, add the rice and porcini and mix.
9. Add the white wine and cook off the alcohol.
10. Add 200 ml of the Step 2 bouillon and gently shake the frying pan to evaporate the moisture.
11. Once the moisture has evaporated, add the remaining bouillon in 3 parts (this step makes it al dente in about 17-20 minutes).
12. Add the ingredients and mix together.
13. Add salt while testing the flavor.
14. Once you have your desired flavor top with black pepper and it's complete.

white rice, porcini, onion, clove garlic, olive oil, white wine, water, cube, butter, parmesan cheese, salt, ground black pepper

Taken from cookpad.com/us/recipes/155859-restaurant-flavor-porcini-risotto (may not work)