Porcini risotto with porcini confit

Clean the porcini: trim the base of the stem and peel the outer layer of the foot to remove dirt and brown spots; brush clean with a pastry brush, or soak or rinse quickly and dry thoroughly.

Cut some stems into small cubes for the risotto; keep the nicest porcini whole.

Cook the whole porcini slowly in olive oil with crushed garlic and thyme until confit; keep the oil.

Keep the stock hot in a separate pot over low heat.

Melt butter over medium heat, add the minced onions and cubed porcini stems, and cook gently until soft and translucent, about 5 minutes.

Add the carnaroli rice and stir to coat in the fat; cook 3 minutes until slightly translucent at the edges.

Add white wine and stir continuously until absorbed, then add the hot stock a ladleful at a time, stirring frequently and letting each absorb before the next.

Continue 18 to 20 minutes until the rice is al dente and the risotto creamy.

Stir in butter, turn off the heat, incorporate the grated parmigiano reggiano, and season with salt and pepper.

Plate, overlapping slices of porcini confit with raw porcini shavings; add demi-glace and drizzle with the garlicky confit oil.