Risotto with Wild Mushrooms

Ingredients

• 750 g mixed forest mushrooms (e.g., chanterelles, porcini, chestnuts)
• 800 ml hot vegetable broth
• 2 onions
• 3 tbsp olive oil
• 1 bay leaf
• 1 tsp porcini powder
• 1 Garlic clove
• 350 g risotto rice
• 150 ml dry white wine
• Salt
• pepper (ground)
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Clean the mushrooms and chop them according to size. Heat the broth. Peel and finely chop the onions, then sauté in 1 tbsp hot oil until translucent. Add the bay leaf and porcini powder, press in the peeled garlic clove. Sprinkle in the rice and stir until it becomes translucent. Pour in the wine and let it reduce.

2. 2.

   Add a quarter of the hot broth, season with salt and pepper. Let the rice cook over low heat for about 20 minutes, gradually adding the remaining broth while stirring occasionally. In the meantime, fry the mushrooms in the remaining hot oil until golden brown, seasoning with salt and pepper. Fold them into the creamy risotto along with the parsley. Taste and serve immediately.