Risotto with Porcini Mushrooms

Ingredients

• 50 g dried porcini mushrooms
• 150 g button mushrooms
• 1 onion
• 2 tbsp olive oil
• 300 g Arborio rice
• 50 ml white wine
• 500 ml vegetable broth
• 15 g pine nuts (1 tbsp)
• 50 g Parmesan cheese (1 piece)
• 2 sprigs parsley
• Salt
• Pepper
• porcini mushroom powder

Instructions

1. 1.

   Soak porcini mushrooms in 300 ml hot water for about 10 minutes. Meanwhile clean button mushrooms and slice them. Peel the onion and dice finely.

2. 2.

   Drain the porcini, reserve the soaking liquid, and chop the mushrooms as desired.

3. 3.

   Heat oil in a pan. Sauté the onion over medium heat until translucent. Add the rice and sauté until also translucent.

4. 4.

   Pour in the wine and stir until it reduces. Add some broth and reduce again. Add the porcini and a splash of soaking liquid, stir and reduce. Continue on low to medium heat until the liquid is absorbed and the rice is cooked (about 20 minutes).

5. 5.

   While the risotto cooks, roughly chop pine nuts and toast them in a dry pan over medium heat until fragrant. Grate parmesan. Wash parsley, pat dry, and chop the leaves.

6. 6.

   Stir pine nuts, half of the parmesan, parsley, and button mushrooms into the risotto. Season with salt, pepper, and porcini mushroom powder. Let it rest for 3–4 minutes. Divide the risotto among four plates and sprinkle the remaining parmesan on top.