Ingredients (serves 4)

• 400 g Arborio risotto rice
• 2 garlic cloves
• 2 small shallots
• pepper
• 1 pinch sea salt
• 150 ml dry white wine
• 1 dash of lemon juice
• ¼ teaspoon turmeric
• 30 g pecorino cheese
• 900 ml vegetable stock
• 20 g dried porcini mushrooms
• 2 tablespoons olive oil

• 25 g butter

Heat vegetable stock in a pot, cut dried porcini mushrooms into strips and soak in the hot broth.

Peel and finely chop shallots and garlic. Wash risotto rice and drain.

Heat oil in a large pan and fry the shallots and garlic until translucent. Add the risotto rice and sauté until the rice grains are slightly transparent. Add a pinch of sea salt and deglaze with the white wine. Stirring constantly, let the wine boil down.

Add turmeric and ¼ of the hot vegetable stock mixed with the porcini mushrooms. Reduce the heat and let it boil down, stirring constantly. Repeat until the entire vegetable stock with the soaked porcini mushrooms is used and the risotto gets a creamy consistency. (This will take about 20 - 30 minutes depending on the rice).

The rice is cooked when the grains inside are still al dente and the outside nice and soft. Remove risotto from heat and season with pepper, very little salt and lemon juice. Stir in grated pecorino and butter to combine well and serve immediately.