Risotto with Porcini Mushrooms

Ingredients

• 300 g risotto rice
• 400 g porcini mushrooms
• 2 onions (finely chopped)
• 1 thin stalk of leek
• 1 Garlic clove
• 1 bay leaf
• 1 tbsp Olive Oil
• 2 tbsp butter
• 125 ml dry white wine
• 600 ml hot poultry broth
• 2 tbsp parsley (finely chopped)
• 1 tbsp marjoram leaves (chopped)
• Salt
• Pepper (freshly ground)
• clarified butter
• parmesan cheese (freshly grated)
• 2 tbsp pumpkin seeds

Instructions

1. 1.

   Clean the mushrooms and cut them according to size.

2. 2.

   Wash, clean the leek and slice the white and light green parts into rings.

3. 3.

   Heat the poultry broth. Sauté the onion in oil, add the bay leaf and press in the garlic. Sprinkle in the rice and let it become translucent, then pour in the wine and reduce. Add a quarter of the hot broth, season with salt and pepper. Let the rice simmer for about 20 minutes over low heat, gradually adding the remaining hot broth while stirring occasionally.

4. 4.

   Toast the pumpkin seeds without fat in a pan, set aside.

5. 5.

   Sauté the mushrooms in batches in hot clarified butter until browned, season with salt and pepper, then mix them into the creamy risotto along with parsley and marjoram. Sprinkle with grated parmesan before serving.