1 Put the dried mushrooms and 11/2 glass of hot water into a small bowl and let them soak for at least 40 minutes. Wash the mushrooms well. Drain the water that was in the bowl and put the ingredients aside.
2 Wipe the fresh mushrooms with a damp cloth and finely slice them before mixing them in a bowl with lemon juice.
3 Melt 1/3 of the butter in a large pan or cooking pot, add the sliced fresh mushrooms and cook them at medium heat until they give off water and brown.
4 Add the parsley, cook for another 30 seconds and place them on a plate after removing from the heat. Put the meat broth in a cooking pot, add the water from the mushrooms and boil as long as necessary.
5 Cook 1/3 of the butter and the olive oil in same pot in which the mushrooms were cooked. Add the onion and cook it until soft and golden brown.
6 Add the rice and let it get smeared in oil by stirring for a couple of minutes.
7 Add the mushrooms that have been kept in water and sautéed, and then mix.
8 Pour in the wine and cook at medium heat until the wine evaporates. Add 1 ladle of meat broth.
9 In order to prevent it to stick to the bottom of the pot, cook at low heat by mixing with a wooden spatula until the rice fully absorbs the water. Add a little more water and wait for it to absorb the water again.
10 Keep adding beef broth little by little and mixing. After 20 minutes of cooking, check the rice and add salt and pepper. Keep adding water and mixing until rice becomes al dente and still retains some bite.
11 It takes 20-35 minutes to cook the risotto. If you run out of beef broth, add hot water. If the rice gets cooked before the meat broths is finished, do not worry. Remove the risotto from the stove, add the remaining butter and kashar cheese.
12 Season with a little black pepper and salt.
13 Cook the AYTAÇ KAVURMA in another pan at low heat until the fat has been dissolved.
14 Top the risotto with the cooked AYTAÇ KAVURMA. Mix and serve.
1/3 water glass of porcini mushrooms
11/2 water glass of white button mushrooms
1/2 lemon juice
1/3 water glass of butter
2 tablespoons of chopped parsley
1 water glass of beef broth
2 tablespoons of olive oil
1 finely chopped small onion
11/2 water glass of medium size risotto rice
1/2 water glass of dry white wine
Salt and ground black pepper
3 tablespoons of grated kashar cheese
10 minutes preparation time
20-35 minutes cooking time