Preparation time30 Minutes
Cooking time1,5 Hours
1Peel and dice the shallots and garlic. Sauté in a pan with the olive oil. Cut one third of the porcini mushrooms into slices and add to the shallots. Stir everything together.
2Add the risotto rice. Deglaze the pan with the stock and white wine. Add the bay leaves and thyme. Bring everything to the boil and remove from the heat. Leave to cool slightly.
3Carefully vacuum seal the risotto in a suitable vacuum bag. Cook for approximately 50 minutes at 85 degrees. Preheat the oven to 180 degrees.
4Line a baking tray with greaseproof paper and use a ring mold to divide the 35 g of coarsely grated parmesan into 4 evenly sized chips.
5.; Cook for approximately 2 minutes in the 180-degree oven until the parmesan has melted. Leave to cool after removing from the oven.
6Leave to cool after removing from the oven. Stir through 20 g parmesan, adding a little more stock if necessary until the risotto has a creamy consistency. If the risotto is still too firm, cook for a few more minutes in the pan.
7Cut the rest of the porcini mushrooms into bite-sized pieces. Heat the butter and vegetable oil in a pan and fry the mushrooms. Season with salt and pepper.
8Arrange the risotto in a deep plate. Garnish with the mushrooms and parmesan crisp.
For best results, use fresh porcini mushrooms, as they give the risotto its unique flavour.