Mushroom risotto

Name: Mushroom risotto
Cook time: 50 min
Total time: 50 min
Yield: 3
Ingredients: 2-3 TEASPOONS Vegetable broth; 8 g dried porcini; 2 Shallots or 1 onion; 2-3 TABLESPOONS Oil; 250 g Risotto rice; 200 ml dry white wine; 300 g Mixed mushrooms (e.g. mushrooms, chanterelles, herb side-strips); 50 g Tomatoes (in oil); 1⁄2 Federation Parsley; 75 g Parmesan (piece); 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 3

2-3 TEASPOONS Vegetable broth
8 g dried porcini
2 Shallots or 1 onion
2-3 TABLESPOONS Oil
250 g Risotto rice
200 ml dry white wine
300 g Mixed mushrooms (e.g. mushrooms, chanterelles, herb side-strips)
50 g Tomatoes (in oil)
1⁄2 Federation Parsley
75 g Parmesan (piece)
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Dissolve stock in 3⁄4 l boiling water. Let the porcini swell for about 15 minutes. Peel and chop the shallots.
2
Heat 1-2 tablespoons of oil. Sauté shallots in it. Steam rice briefly. Stir in wine and approx. 1⁄3 mushroom stock, bring to the boil. Simmer over low to medium heat. As soon as the liquid is absorbed, stir in the remaining mushroom stock bit by bit.
3
Cook the risotto for a total of 30-35 minutes.
4
In the meantime clean, wash and chop the mushrooms. Drain the tomatoes and cut into strips. Wash parsley and cut into strips. Grate parmesan.
5
Heat 1 tablespoon of oil in a frying pan. Sauté the mushrooms in it. Add the tomatoes and fry briefly. Season with salt and pepper. Stir 2/3 parmesan and parsley into the risotto. Fold in the mushroom and tomato mixture.
6
Season and serve the risotto. Sprinkle with remaining Parmesan cheese.