Mushroom Risotto

Ingredients

• 50 g dried porcini mushrooms
• 300 g Arborio rice
• 2 small onions
• 2 tbsp butter
• 500 ml hot vegetable broth (more if needed)
• 50 ml white wine
• 50 g grated Parmesan cheese
• 2 tbsp chopped pine nuts
• Salt
• Pepper
• porcini mushroom powder (to taste)
• parsley (cut into strips)
• fried porcini mushrooms (for garnish)

Instructions

1. 1.

   Soak the porcini mushrooms in 300 ml hot water for about 10 minutes. Peel, halve and dice the onions. Drain the mushrooms, reserve the soaking liquid, and finely chop the mushrooms. Sauté the onions in butter until translucent, add the rice and stir until glossy. Pour in the wine, stirring until absorbed. Add a splash of broth and let it reduce, then add the mushrooms, some soaking liquid, and continue to simmer while stirring. Repeat this process until the rice is cooked, about 20 minutes. Stir in half the parmesan and pine nuts, season with salt and pepper, and finish with porcini mushroom powder.

2. 2.

   Serve by distributing onto preheated plates and garnish with parsley, remaining parmesan, and fried porcini mushrooms.