Autumn Mushroom Risotto

Ingredients

• 2 Spring Onions
• 1 tbsp butter
• 200 g risotto rice (short-grain)
• 50 ml white wine
• 400 ml Vegetable broth
• 300 g mushrooms (e.g., chanterelles, porcini, morels)
• butter for sautéing
• Salt
• ground pepper
• 150 g Gruyère cheese
• basil for garnish

Instructions

1. 1.

   Clean the spring onions, slice finely and sauté in 1 tbsp butter. Add the rice, cook until translucent, then deglaze with white wine. Gradually stir in broth, allowing the rice to absorb it continuously until cooked yet firm and creamy.

2. 2.

   Meanwhile clean the mushrooms, cut into pieces, and brown them in hot clarified butter in batches. The mushrooms should develop color without releasing water.

3. 3.

   Combine the cooked rice with the browned mushrooms, fold in 100 g cheese and 1 tbsp butter, season with salt and pepper to taste.

4. 4.

   Serve the risotto on plates, garnished with grated cheese and fresh basil leaves.