Mushroom Risotto

Ingredients

• 300 g black trumpet mushrooms
• 4 tomatoes
• 1 onion
• 2 tbsp olive oil
• 3 tbsp butter
• 350 g arborio rice
• 200 ml dry white wine
• 1 tsp porcini powder
• 1 l vegetable broth
• 3 tbsp grated Parmesan cheese
• Salt
• black pepper (freshly ground)
• sage leaf (for garnish)

Instructions

1. 1.

   Clean the mushrooms and tear or slice them into strips. Wash the tomatoes, quarter them, remove seeds and stems, then cut the quarters into strips. Peel the onion and dice finely.

2. 2.

   Brown the mushrooms in a hot pot with hot oil until golden brown. Remove from the pot, add 1 tbsp butter and sauté the onions until translucent. Add the rice, stir briefly, then deglaze with white wine. Stir in the porcini powder, gradually adding broth over about 15-20 minutes while stirring occasionally, until the rice is al dente and the risotto is creamy.

3. 3.

   During the last ~5 minutes add the mushrooms back together with the tomatoes.

4. 4.

   Finish by folding in the remaining butter and parmesan, seasoning with salt and pepper, then serve. Garnish with sage leaves.