Risotto with Porcini Mushrooms

Ingredients

• 1 onion
• 300 g porcini mushrooms
• 2 stalks Parsley
• 3 tbsp olive oil
• 2 tbsp butter
• 350 g risotto rice
• 125 ml dry white wine
• 1 l vegetable broth
• 50 g freshly grated Parmesan

Instructions

1. 1.

   Peel and finely dice the onion. Clean the porcini mushrooms and slice them. Rinse the parsley, shake dry, and finely chop the leaves.

2. 2.

   Add 1 tbsp olive oil and 1 tbsp butter to a hot pot and sauté the onion until translucent. Stir in the risotto rice and cook briefly. Deglaze with white wine, let evaporate, then add hot broth so that the grains are covered. Continue adding broth gradually while stirring occasionally until the rice is cooked after about 15-20 minutes but still has a slight bite. Fold in the remaining butter and Parmesan. Season with salt and pepper.

3. 3.

   Just before serving, brown the porcini mushrooms in the remaining hot olive oil for 1‑2 minutes until golden brown. Season with salt and pepper, remove from pan. Set aside a few mushrooms for garnish and fold the rest into the risotto with parsley.

4. 4.

   Serve on plates garnished with porcini mushrooms.