The best rice for your risotto

Brown a shallot in a little oil or butter, add 250g lotus rice and toast it lightly, stirring constantly.

Gradually pour in 2 dl white wine and 8-9 dl hot stock to prevent the rice from drying out.

While cooking, adjust the salt and pepper and add saffron and/or porcini mushrooms.

At the end of cooking, add grated Parmesan cheese and a drizzle of olive oil or butter. Let it simmer for a couple of minutes before serving.