Mushroom Risotto with Leeks and Carrots

Ingredients

• 600 g mixed mushrooms (e.g., chanterelles, porcini, chestnut mushrooms)
• 2 carrots
• 2 Spring Onions
• 1 onion
• 1 l vegetable broth
• 2 tbsp olive oil
• 50 g butter
• 150 ml dry white wine
• 300 g risotto rice (e.g., Carnaroli, Arborio)
• Salt
• Pepper (freshly ground)
• 125 g strong hard cheese (e.g., Bergkäse)
• 2 tbsp chopped parsley

Instructions

1. 1.

   Clean the mushrooms and cut them into small pieces or leave whole depending on size. Peel the carrots, halve lengthwise, and slice thinly. Wash, trim, and slice the spring onions into fine rings. Peel and finely chop the onion. Bring the broth to a boil once, then keep warm over low heat.

2. 2.

   Heat 1 tbsp oil and 1 tbsp butter in a pot and sauté the onion until translucent. Add the carrots and mix. Sprinkle in the rice and stir for a few minutes until it lightly crackles. Deglaze with wine and let almost fully evaporate. Pour in about one ladle of broth, stirring occasionally, letting the rice absorb it. Then add another ladle and cook similarly. Continue this process to cook the risotto for about 17 minutes.

3. 3.

   Meanwhile grate the cheese. Heat remaining olive oil in a pan and sauté the mushrooms for about 5 minutes until tender, stirring. Add the leeks and cook another 2–3 minutes. Season well with salt and pepper.

4. 4.

   Remove the al dente risotto from heat and stir in the remaining butter and 50 g of cheese vigorously. Fold in the mushrooms with the leeks and adjust seasoning. Sprinkle with parsley and serve immediately, offering extra grated cheese on the side.