Wild Mushroom Risotto

Ingredients

• 750 g mixed forest mushrooms (e.g., chanterelles, porcini, chestnuts)
• 700 ml hot poultry broth
• 2 onions
• 1 tbsp Olive Oil
• 1 Garlic clove
• 300 g risotto rice
• 1 bay leaf
• 1 tsp porcini powder
• 125 ml dry white wine
• 2 tbsp clarified butter
• Salt
• pepper (ground)
• 2 tbsp freshly chopped parsley
• 3 tbsp freshly grated Parmesan

Instructions

1. 1.

   Clean the mushrooms and cut them according to size. Heat the poultry broth. Peel the onions, finely chop them, and sauté in hot oil. Add the bay leaf and porcini powder, then press the peeled garlic into the pan.

2. 2.

   Sprinkle the rice over the onions and let it become translucent. Pour in the wine and reduce it. Add 1/4 of the hot broth, season with salt and pepper. Let the rice simmer for about 25 minutes on low heat, gradually adding the remaining broth while stirring occasionally.

3. 3.

   Sauté the mushrooms in portions in hot clarified butter until browned, seasoning with salt and pepper. Mix them into the creamy risotto along with parsley. Sprinkle grated Parmesan before serving.