Risotto with porcini mushrooms

The boletus is a powerful mushroom that is ideal for preparing risotto. Moreover, the Italians know very well and particularly appreciate this mushroom. Beyond the transalpine arc, it is called: Porcini! And we put it in all the sauces, if I dare say. the porcini mushrooms that I use are harvested in the south of Haute-Loire and in Lozère. I combine them with a locally grown cereal, spelled, then with other cereals, legumes and local ingredients. The powerful scent of porcini mushrooms generously irrigates the entire preparation for your pleasure! Enjoy your food !