Risotto with Porcini Mushrooms

Ingredients

• 50 g dried porcini mushrooms
• 1 bunch spring onions
• 30 g butter (2 tbsp)
• 300 g Arborio rice
• 50 ml white wine
• 500 ml vegetable broth (hot)
• 50 g Parmesan cheese (1 piece)
• Salt
• Pepper
• porcini mushroom powder
• 30 g pine nuts (2 tbsp)

Instructions

1. 1.

   Soak the porcini mushrooms in 300 ml hot water for about 10 minutes. Drain, reserving the soaking liquid. Chop the mushrooms as desired.

2. 2.

   While the mushrooms soak, wash and trim the spring onions. Slice into thin rings, setting aside the green parts.

3. 3.

   Heat butter in a pan. Sauté the white and light green onion slices over medium heat for about 3 minutes. Add the rice and stir until translucent, about 5 minutes, stirring constantly. Pour in wine, cooking while stirring until reduced. Add some broth, reducing again with continuous stirring. Add mushrooms and some soaking liquid, continue to reduce while stirring. Repeat this process until the rice is cooked and all broth and soaking liquid are absorbed.

4. 4.

   Grate the cheese. Stir in half of it along with the green onion parts, season with salt and pepper, and finish with a touch of porcini mushroom powder.

5. 5.

   Toast pine nuts in a dry pan until golden. Divide the risotto among four plates and sprinkle with toasted pine nuts, remaining spring onions, and parmesan.

6. 6.