Mushroom risotto

Name: Mushroom risotto
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 10 g dried porcini; 200 g small mushrooms; 1 Onion; 1 Garlic clove; 1 TABLESPOON clarified butter; 200 g Risotto Rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 800 ml Vegetable broth; 200 ml dry white wine; 1 bunch of parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

10 g dried porcini
200 g small mushrooms
1 Onion
1 Garlic clove
1 TABLESPOON clarified butter
200 g Risotto Rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
800 ml Vegetable broth
200 ml dry white wine
1 bunch of parsley

Directions

1
Soak porcini mushrooms in cold water for about 10 minutes. Clean, clean and halve the mushrooms. Peel onion and garlic and chop finely. Squeeze the porcini and chop finely
2
Heat clarified butter in a pot. Fry the mushrooms for approx. 3 minutes while turning. Add onion and garlic and fry over low heat until transparent
3
Add the rice and briefly sauté. Add porcini mushrooms. Season with salt and pepper. Add broth and wine bit by bit, stirring from time to time. Add the next portion of liquid only when the rice has absorbed the liquid.
4
Cook for a total of 30-35 minutes. Wash parsley, shake dry, remove leaves except for a little bit for garnishing, pluck from the stalks, chop finely and stir into the finished risotto. Arrange the risotto and garnish with parsley