Garlic Mushroom Risotto

Ingredients

• 750 g mixed forest mushrooms (chanterelles, porcini, chestnuts, etc.)
• 700 ml hot poultry broth
• 2 onions (finely chopped)
• 1 tbsp Olive Oil
• 1 bay leaf
• 1 tsp porcini powder
• 1 garlic clove (peeled)
• 300 g risotto rice
• 125 ml dry white wine
• 2 tbsp butter
• Salt
• Pepper (freshly ground)
• 2 tbsp clarified butter
• 2 tbsp parsley (finely chopped)
• parmesan (freshly grated)

Instructions

1. 1.

   Clean the mushrooms and chop them according to size. Heat the poultry broth.

2. 2.

   Sauté onions in oil, add bay leaf and porcini powder, then squeeze in garlic. Sprinkle rice over, stir until translucent, pour in wine and reduce. Gradually add broth while stirring, reducing again, until rice is tender and risotto has a creamy texture.

3. 3.

   Stir in butter, season with salt and pepper. Meanwhile, sear mushrooms in clarified butter until golden, season, then fold into the risotto with parsley. Sprinkle grated parmesan before serving.