Risotto with Porcini Mushrooms

Ingredients

• 25 g dried porcini mushrooms
• 1 onion
• 3 Garlic cloves
• 2 tbsp olive oil
• 350 g risotto rice
• 150 ml dry white wine
• 800 ml vegetable broth
• 60 g freshly grated Fontina cheese
• 1 tsp thyme
• Salt
• ground pepper

Instructions

1. 1.

   Soak the porcini mushrooms in 150 ml lukewarm water. Drain, reserve the soaking liquid and slice the mushrooms into thin strips.

2. 2.

   Peel the onion and garlic; finely chop the onion and sauté with the garlic in a pot with oil until golden brown. Add the rice and mushrooms, stir briefly, then deglaze with wine. Allow it to absorb almost all of the wine before adding the reserved soaking liquid. Stir and let it absorb as well. Gradually add the broth while stirring until the rice is cooked. Stir in the cheese and thyme, let melt, season with salt and pepper, and serve in bowls.