Risotto with Mushrooms and Arugula

Ingredients

• 300 g risotto rice
• 500 g mixed forest mushrooms (chanterelles, porcini, chestnuts,...)
• 1 onion (finely chopped)
• 1 Garlic clove
• 1 bay leaf
• 1 tsp porcini powder
• 1 tbsp Olive Oil
• 2 tbsp butter
• 125 ml dry white wine
• 700 ml hot poultry stock
• 2 tsp thyme (finely chopped)
• Salt
• black pepper (freshly ground)
• 2 tbsp clarified butter
• 2 tbsp freshly grated Parmesan
• 0.5 bunch arugula
• 4 marinated artichoke slices

Instructions

1. 1.

   Clean the mushrooms and cut them according to size.

2. 2.

   Heat the poultry stock. Sauté onion in oil, add bay leaf and porcini powder, then squeeze garlic into the pan. Sprinkle rice in, let it become translucent, then pour in wine and reduce. Add 1/4 of the hot stock, season with salt and pepper, and continue reducing while stirring constantly. Gradually add the remaining liquid, always letting it reduce again. Cook the rice for about 20 minutes.

3. 3.

   Simultaneously, fry the mushrooms in portions in hot clarified butter until browned, seasoning with salt and pepper, stir in thyme, then mix into the finished risotto along with Parmesan.

4. 4.

   Serve topped with arugula and artichoke slices.