Summary

Ingredients

• 300 g parmesan, freshly rated
• 1 egg white
• 1 dash olive oil

For the risotto:

• 250 g rice (Carnarolo or Arborio)
• 40 g butter
• 1 shallot (s), finely chopped
• 0.5 clove ½ (s) garlic, cut very finely
• 50 ml white wine
• 500 ml meat stock, or poultry stock, lightly salted
• 30 g parmesan, freshly rated
• 1 tablespoon parsley, smooth, finely chopped
• 200 g porcini mushrooms, fresh,
• 20 g porcini mushrooms, dried
• 1 tablespoon olive oil
• salt and pepper

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Instructions

1. First rinse the dried porcini mushrooms and place them in a bowl with water so that all the mushrooms are moistened.
2. For the 4 parmesan sticks, grate the cheese, mix with the egg white and olive oil and lay out a thin layer of 4 oval surfaces on a coated baking sheet. They should be big enough to fit the risotto later. Melt in the oven at 180 ° for about 4 minutes, lift carefully and place over a cup or timbale mold. You can also make the hip in a coated pan.
3. Now clean the fresh porcini mushrooms dry, never damp or wet, as they lose their aroma, then cut into slices and fry on both sides in the olive oil until golden brown. At the same time, pour the dried mushrooms through a sieve and collect the liquid. Fry these mushrooms together with the fresh ones until almost done, season with salt and pepper and set aside.
4. For the risotto, sweat the shallot and garlic clove in butter until translucent, add the rice, turn it thoroughly and deglaze with the wine. Now add the hot broth ladle by ladle, always stirring. A few minutes before the end, which is reached after 17-18 minutes, add half of the soaking water for the mushrooms to the reheated fresh mushrooms and reduce, add the other half, but not more than 1/2 glass to the risotto and Let it reduce to the right level. When this level is reached, add the mushrooms to the risotto, mix, let stand on the lowest heat for 1 minute, stir in butter, parsley and parmesan and season again.
5. Pour this mixture into the parmesan sticks and serve as a primo piatto.