Risotto ai funghi porcini

Rehydrate the dried porcini mushrooms in 500 grams of hot water for 20 minutes. Strain the mushrooms, reserving the liquid. Finely chop the rehydrated porcini mushrooms. Filter the reserved porcini liquid through a fine-mesh sieve or cheesecloth to remove any grit.

In a separate pot, heat the vegetable broth until simmering. Keep the vegetable broth hot throughout the cooking process.

In a large, heavy-bottomed pot or Dutch oven, heat 15 grams of extra-virgin olive oil over medium heat. Add the finely chopped shallot and sauté gently until translucent, about 3-5 minutes, without allowing it to brown.