Mushroom Risotto

Ingredients

• 300 g risotto rice (e.g., Vialone, Arborio)
• 200 g mixed mushrooms (chanterelles, porcini, chestnut mushrooms)
• 2 shallots (finely chopped)
• 1 Garlic clove
• 1 bay leaf
• 1 tsp truffle powder
• 1 tbsp Olive Oil
• 2 tbsp butter
• 125 ml dry white wine
• 700 ml hot vegetable stock
• Salt
• freshly ground pepper
• 60 g Parmesan (freshly grated)
• additional butter

Instructions

1. 1.

   Clean the mushrooms and cut them in half or quarters depending on size. Heat the vegetable stock.

2. 2.

   Peel and finely dice the shallots, sauté in oil until translucent, add bay leaf and truffle powder, then press in the garlic. Sprinkle in the rice and stir until it becomes glossy; pour in the wine and let it reduce briefly.

3. 3.

   Add a quarter of the hot stock. Cook the rice for about 20 minutes over low heat, gradually adding the remaining stock while stirring occasionally.

4. 4.

   Sauté the mushrooms in hot butter until browned, season with salt and pepper, then fold into the creamy risotto. Finally mix in parmesan and 1 tsp butter, adjust seasoning with salt and pepper. Serve immediately.