Risotto with Button Mushrooms and Morels

Ingredients

• 200 g button mushrooms
• 200 g morels
• 1 EL lemon juice
• 250 g Risotto rice
• 2 onions
• 1 Garlic clove
• 3 EL clarified butter
• 100 ml White wine
• 750 ml vegetable broth
• 1 sprig rosemary
• 4 EL grated Parmesan
• Salt
• Pepper (from the grinder)

Instructions

1. 1.

   Bring the vegetable broth with the rosemary sprig to a boil, simmer for 2-3 minutes. Peel and finely chop the garlic and onions, then sauté in 2 EL clarified butter until translucent; stir in the rice and toast while stirring, pour in the wine, season with salt and pepper, and cook under constant stirring until the liquid evaporates or is absorbed. Repeatedly add broth and reduce until the rice is almost cooked, about 15 minutes.

2. 2.

   Clean the mushrooms, cut if necessary, and sauté in remaining clarified butter; season with salt, pepper, and stir in lemon juice.

3. 3.

   Stir 2 EL Parmesan into the risotto, taste, and serve in bowls with the mushrooms. Finely chop some rosemary needles and sprinkle over the risotto along with the remaining Parmesan. Serve garnished with rosemary.