Italian mushroom risotto

Name: Italian mushroom risotto
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 bag (5 g) dried mixed mushrooms; 15 g Butter or margarine; 200 g Long grain rice; 1 package (25 g) frozen Italian herbs; 1/4 l Vegetable broth (instant); 1/8 l dry white wine; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 40 g Parmesan cheese; 20 g Salami in thin slices; 7-10 Tbsp Parmesan curls

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

1 bag (5 g) dried mixed mushrooms
15 g Butter or margarine
200 g Long grain rice
1 package (25 g) frozen Italian herbs
1/4 l Vegetable broth (instant)
1/8 l dry white wine
7-10 Tbsp Salt
7-10 Tbsp white pepper
40 g Parmesan cheese
20 g Salami in thin slices
7-10 Tbsp Parmesan curls

Directions

1
Put mushrooms in 1/8 litre hot water and let them swell for about 5 minutes. Heat the fat in a pot. Brown rice and half of the frozen herbs in it. Deglaze with mixed mushrooms, broth and white wine.
2
Season with salt and pepper, bring to the boil, cover and allow to swell at low heat for about 20 minutes. Meanwhile grate Parmesan finely. Finally, mix salami and parmesan into the hot risotto.
3
Serve sprinkled with the remaining herb mixture and parmesan curls.