Forest Mushroom Risotto

Ingredients

• 300 g mixed mushrooms (chanterelles, chestnuts, button mushrooms)
• 1 Shallot
• 2 Garlic cloves
• 3 sprigs parsley
• 2 tbsp olive oil
• 300 g risotto rice
• 150 ml dry white wine
• 750 ml vegetable broth
• 60 g Butter
• Salt
• Pepper (freshly ground)
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• 60 g freshly grated Parmesan

Instructions

1. 1.

   Clean the mushrooms and cut them into bite-sized pieces. Peel and finely chop the shallot and garlic. Wash the parsley, shake dry, pluck the leaves and finely chop. In a pot heat the oil and sauté the shallot and garlic until translucent.

2. 2.

   Add the rice, stir briefly, then deglaze with half of the wine. Let it evaporate completely. Repeat with the remaining wine, then add enough broth to just cover the rice. Stir occasionally as the liquid reduces almost entirely; add more broth, stir, and reduce again. Continue this process until the broth is exhausted and the rice is nearly cooked (it should still have a slight bite; about 20-25 minutes).

3. 3.

   In a hot pan, sauté the mushrooms with 30 g melted butter for 3-5 minutes, season with salt, pepper, and herbs, then fold in the Parmesan and remaining butter into the finished risotto. Taste again and serve on preheated plates, garnished with parsley.