- Finely chop the herbs and dice the dried tomatoes.
- Soak porcini mushrooms in 200ml cold water for 20 minutes. Cut shallots into fine cubes. Heat olive oil in a pot, add shallots and sauté until translucent.
- Drain the mushrooms and add them to the pot and sweat them lightly, add the risotto rice and sauté lightly for another 2 minutes. Deglaze with the white wine, add chopped herbs and gradually pour in the stock. Stir frequently to obtain a creamy consistency.
- After about 8 minutes, add the dried tomatoes and simmer gently for another 5 minutes.
- Add parmesan and pesto if desired and season the risotto with salt and pepper. Bon appetit!
