Risotto with Grana Padano PDO and porcini mushrooms

Ingredients

1. Arborio rice: 400 g
2. Vegetable stock (carrot, celery, onion): 1.5 l
3. Shallot: 1, finely chopped
4. Extra virgin olive oil: 1 tbsp
5. White wine: 50 ml
6. Butter: 50 g
7. Parsley: 100 g, chopped
8. Grana Padano PDO Riserva (aged 20 months or more): 200 g, grated
9. Dried porcini mushrooms: 200 g
10. Salt: to taste

Instructions

1. In a large pot, combine the carrot, celery sticks, onion, salt, and extra virgin olive oil to season the vegetable stock.
2. In a separate pan, sauté the shallot in olive oil until golden. Add the rice and toast for a few minutes. Once the rice is lightly toasted, add the white wine and let it evaporate completely.
3. Add the dried porcini mushrooms to the vegetable stock and let them soften. Once softened, add the mushrooms and stock to the rice. Cook the rice according to the package instructions, gradually adding the hot stock.
4. Once the rice is cooked, stir in the Grana Padano PDO, parsley, and butter. Cover and let it sit for 1 minute, then serve hot.