Pilzrisotto

Ingredients

• 50 g porcini mushrooms
• 300 g Arborio rice
• 1 onion, finely chopped
• 350 g fresh mushrooms (chanterelles, small porcini...)
• 3 tbsp butter
• 500 ml hot vegetable broth
• 50 ml white wine
• Salt
• Pepper
• 30 g grated Parmesan
• 1 tbsp finely chopped parsley
• porcini mushroom powder for seasoning

Instructions

1. 1.

   Soak the porcini in 300 ml hot water for about 10 minutes.

2. 2.

   Clean the fresh mushrooms, chopping them if necessary. Drain the mushrooms, reserve the soaking liquid and chop further if needed.

3. 3.

   Sauté the onions in 1-2 tbsp butter until translucent, add the rice and stir until glossy. Pour in the wine, reduce while stirring, then add a splash of broth and reduce again. Add the soaked mushrooms, some soaking liquid, and continue to simmer, stirring constantly, until the rice is cooked (about 20‑25 minutes).

4. 4.

   Pan‑fry the fresh mushrooms in the remaining butter, stir in, season with salt and pepper, and finish with porcini mushroom powder.

5. 5.

   Serve on plates or bowls, topped with parsley and parmesan.