Lentil risotto with porcini mushrooms

Preparation

1. Peel and cut the carrot into small pieces or cubes.
2. Chop the onion. Heat some olive oil in a pan and fry the carrot pieces and onion for 2 minutes, stirring regularly.
3. Add the lentils and 400 ml of porcini stock and cook for about 40 minutes. During cooking, add regularly (5 to 6 times) some porcini stock as it is absorbed by the lentils. Do not hesitate to add more porcini stock if the lentils are not cooked enough.
4. At the end of the cooking time, when the liquid has been completely absorbed, add the liquid cream and mix. Season with salt and pepper.
5. Arrange your plates and decorate with parmesan shavings and chopped chives.