Lemon Mushroom Risotto

Ingredients

• 10 g dried porcini mushrooms
• 250 g button mushrooms
• 1 onion
• 2 Garlic cloves
• 2 tbsp butter
• 400 g Arborio rice
• 750 ml vegetable broth
• 2 tbsp chopped parsley
• 1 tsp grated lemon zest
• 1 tbsp Lemon Juice
• 50 g fontina cheese
• Salt
• ground pepper

Instructions

1. 1.

   Cover the dried porcini with 250 ml lukewarm water and let them soak for 30 minutes. Then remove and finely dice them, reserving the soaking liquid.

2. 2.

   Clean and finely dice the button mushrooms. Peel and finely dice the onion and garlic.

3. 3.

   Heat 1 tbsp butter in a pot, sauté the mushrooms, onion, and garlic until fragrant. Stir in the rice.

4. 4.

   Add the mushroom broth to the remaining broth, pour in two ladles at a time, and let the rice absorb it over medium heat while stirring. Gradually add the rest of the liquid, stirring frequently.

5. 5.

   Dice the cheese. Mix the parsley, lemon zest, lemon juice, and cheese with the remaining butter into the risotto, seasoning with pepper and salt to taste.