Risotto with Porcini

Ingredients

• 1 onion
• 3 tbsp olive oil
• 350 g risotto rice
• 200 ml dry white wine
• 1 l vegetable broth
• 40 g pine nuts
• 1 tbsp powdered sugar
• 1 Orange (juice)
• 3 tbsp butter
• 200 g porcini mushrooms
• 2 Tbsp grated Parmesan
• 1 tsp porcini powder
• Salt
• pepper (ground)

Instructions

1. 1.

   Peel and finely dice the onion. Sauté in 2 tbsp hot oil until translucent. Add the rice, stir briefly, then deglaze with white wine. Gradually add broth over about 15-20 minutes, stirring occasionally, until the rice is al dente and the risotto is creamy.

2. 2.

   Meanwhile roast the pine nuts in a hot pan until golden brown. Sprinkle with powdered sugar and lightly caramelize. Deglaze with orange juice, bring to a boil, then stir in 1 tbsp butter. Remove from heat. Clean the mushrooms and slice them thickly. Brown both sides in the remaining oil for 1-2 minutes each.

3. 3.

   Stir the remaining butter and parmesan into the risotto. Season with porcini powder, salt, and pepper. Arrange on plates using a serving ring if desired, top with mushrooms and scatter pine nuts with sauce over them.

4. 4.

   Serve with artichokes as preferred.