Waldpilz Risotto

Ingredients

• 300 g risotto rice
• 500 g mixed forest mushrooms (chanterelles, porcini, chestnuts,...)
• 2 onions (finely chopped)
• 1 Garlic clove
• 1 bay leaf
• 1 tsp porcini powder
• 1 tbsp Olive Oil
• 2 tbsp butter
• 125 ml white wine
• 700 ml poultry broth
• 2 tbsp parsley
• Salt
• Pepper (freshly ground)
• 2 tbsp butter
• 50 g Parmesan (freshly grated)

Instructions

1. 1.

   Clean the mushrooms and cut them according to size.

2. 2.

   Heat the poultry broth. Sauté the onion in oil, add the bay leaf and porcini powder, then squeeze in the garlic. Sprinkle in the rice and let it become translucent, then pour in the wine and reduce. Add 1/4 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. The risotto should be al dente and creamy.

3. 3.

   Sauté the mushrooms in hot butter in batches until golden, fold in the parmesan, and season with salt and pepper. Mix in the parsley into the creamy risotto and serve immediately.