Risotto with Porcini Mushrooms, Pine Nuts and Arugula

Ingredients

• 60 g dried porcini mushrooms
• 350 g risotto rice (e.g., Vialone)
• 1 onion
• 2 Garlic cloves
• 3 tbsp butter
• 750 ml vegetable stock
• 3 tbsp freshly grated Parmesan
• 3 tbsp pine nuts
• 1 bundle arugula
• Salt
• freshly ground pepper

Instructions

1. 1.

   Soak the porcini mushrooms in 400 ml hot water for about 10 minutes, then finely chop them. Set aside the soaking liquid. Peel the onion and garlic.

2. 2.

   Melt half of the butter in a pot. Sauté the onion, garlic and mushrooms together. Add the rice, stirring until it is coated with the fat. Pour in 150 ml stock and 150 ml soaking liquid, letting it evaporate while stirring.

3. 3.

   Reduce the heat and add a ladleful of stock and soaking liquid to the rice. Let it evaporate, then repeatedly add another ladleful of stock, allowing each addition to evaporate before adding more. Stir frequently and cook uncovered over medium heat for about 20 minutes until the grains are al dente. Add more stock or water if needed.

4. 4.

   Meanwhile, wash and finely chop the arugula.

5. 5.

   Melt the remaining butter, then toast the pine nuts in it until golden yellow. Stir the toasted nuts, butter and Parmesan into the finished rice. Fold in the arugula. Season with salt and pepper and serve immediately.