Porcini and speck risotto

Serve 6

Prepare the stock using the Menù product following the instructions on the package. In a saucepan, with a tablespoon of evoo cook the chopped shallot, add the risotto rice and toast it. Deglaze with the white wine and let it evaporate. Continue to cook the risotto by adding the stock a little at a time ; five minutes before it is ready, add the porcini mushrooms. Remove the risotto from the heat and add  the butter and grated parmigiano. Complete by adding  julienned speck, julienned  leek, sautèed in butter.