Porcini Mushroom Risotto with Parmesan

Ingredients

• 1 tbsp dried porcini mushrooms
• 100 g Parmesan cheese
• 0.5 Organic lemon
• 2 sprigs Rosemary
• 1 Shallot
• 1 Garlic clove
• 1 tbsp Olive Oil
• 30 g butter (2 tbsp)
• 220 g natural whole-grain rice
• 800 ml vegetable broth
• 400 g fresh porcini mushrooms
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Soak the dried porcini mushrooms in hot water for 30 minutes. Grate half of the parmesan, grate the other half into flakes. Rinse the lemon half with hot water, dry and zest it, then squeeze out the juice. Wash the rosemary and shake off excess moisture.

2. 2.

   Peel and finely chop the shallot and garlic. Sauté them in olive oil and 1 tbsp butter until translucent. Add the risotto rice and stir until it turns translucent. Pour in lemon juice and 50 ml vegetable broth, cooking over medium heat until fully absorbed. Then add enough broth to just cover the rice.

3. 3.

   Add the soaked porcini mushrooms with their soaking liquid, one rosemary sprig, and lemon zest. Cook over medium heat, stirring occasionally, letting most of the liquid evaporate. Add a little more broth, stir, and continue cooking for about 20–25 minutes until the broth is absorbed and the rice has a slight bite. Stir in grated parmesan.

4. 4.

   While the risotto cooks, clean the fresh mushrooms and slice them lengthwise into thin pieces. Heat 1 tbsp butter in a pan and sauté the sliced porcini, seasoning with salt and pepper. Plate the slices on top of the finished risotto, garnish with parmesan flakes and rosemary sprigs, and serve.