Mushroom and Bacon Risotto

Ingredients

• 300 g Arborio rice
• 750 g mixed mushrooms (button, chanterelle, porcini, chestnut, etc.)
• 2 onions (finely chopped)
• 50 g bacon slices
• 1 Garlic clove
• 1 bay leaf
• 1 tsp porcini powder
• 1 tbsp Olive Oil
• 2 tbsp butter
• 125 ml dry white wine
• 700 ml hot vegetable broth
• 2 tbsp parsley (finely chopped)
• Salt
• ground pepper
• 2 tbsp clarified butter
• parmesan (freshly grated)

Instructions

1. 1.

   Clean the mushrooms by brushing or rubbing them and cut them into pieces according to size.

2. 2.

   Heat the vegetable broth. Sauté the onion in oil, add the bay leaf and porcini powder, then squeeze in the garlic. Sprinkle in the rice and cook until translucent, then pour in the wine and let it reduce. Gradually add the hot broth while stirring, allowing it to reduce again repeatedly until the rice is tender (about 20 minutes) and the risotto has a creamy consistency. Season with salt and pepper.

3. 3.

   Slice the bacon into strips and fry them together with the mushrooms in hot clarified butter, seasoning with salt and pepper. Mix the mixture into the creamy risotto along with parsley. Serve sprinkled with freshly grated parmesan.