Risotto with Wild Mushrooms

Ingredients

• 4 shallots
• 2 tbsp olive oil
• 300 g risotto rice
• 250 ml dry white wine
• Salt
• Pepper (freshly ground)
• 2 Bay leaves
• 500 ml vegetable broth
• 250 g chanterelles
• 200 g porcini mushrooms
• 2 tbsp butter
• 2 pinch nutmeg powder
• 2 tbsp chives

Instructions

1. 1.

   Peel and dice the shallots. Heat the olive oil in a pot and sauté the shallot cubes until translucent. Add the risotto rice, stirring to toast lightly. Deglaze with white wine, stirring occasionally until the wine is absorbed. Season with salt, pepper, and bay leaves.

2. 2.

   Pour enough vegetable broth so that it sits about a finger’s width above the rice. Simmer while stirring frequently for 15–20 minutes, adding more broth as needed to keep the liquid level. The liquid should be almost fully absorbed by the end, leaving the rice slightly al dente.

3. 3.

   Meanwhile, clean the mushrooms and finely slice the porcini. Melt butter in a pan and cook the mushrooms for about 5 minutes, turning occasionally. Season with salt and nutmeg. Stir the cooked mushrooms into the risotto along with chives, taste, and serve.