x4 Ingredients: 300 grams of mushrooms clean
3 or 4 pieces of dried porcini 200 grams of fresh sausage
1 clove garlic
1 shallot
280 grams of rice
lager
vegetable broth salt and pepper
Half an hour before making the risotto, place the dried mushrooms (you only need 3 / 4 pieces) in a bowl with cool water. Heat up a frying pan and when it is pretty hot lay the sliced \u200b\u200bsausage and brown on both sides then sprinkle with half a glass of beer and cook. Remove from pan and place it on hold on a plate. Heat over a flame with a little olive oil risottiera shallots and finely chopped clove of garlic, add two tablespoons of broth and cook for few minutes, the time required for the oil and shallot flavor becomes transparent. Remove add the mushrooms and garlic chopped and cleaned well. Cook for a few minutes then add rice and toast it. Continue cooking, adding first the soaked mushrooms and their water use when it absorbed the broth. Five minutes before the end add the sausage, and salt and pepper. Stir with a tour of oil and serve.
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