Mushroom risotto

Name: Mushroom risotto
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 15 g dried porcini; 500 ml Vegetable broth; 2 Shallots; 1 Garlic clove; 4 TABLESPOONS Oil; 250 g Risotto Rice; 300 ml dry white wine; 250 g Mixed mushrooms (e.g. mushrooms, herb side mushrooms, chanterelles); 75 g dried tomatoes in oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1/2 bunch Parsley; 75 g Parmesan cheese

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

15 g dried porcini
500 ml Vegetable broth
2 Shallots
1 Garlic clove
4 TABLESPOONS Oil
250 g Risotto Rice
300 ml dry white wine
250 g Mixed mushrooms (e.g. mushrooms, herb side mushrooms, chanterelles)
75 g dried tomatoes in oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1/2 bunch Parsley
75 g Parmesan cheese

Directions

1
If necessary, break dried porcini a little smaller, pour about 200 ml of boiling water over them and let them swell for about 15 minutes. Pour the mushrooms into a sieve and collect the stock. Fill up mushroom stock with vegetable broth to approx. 650 ml. Peel and finely dice shallots and garlic. Heat 3 tablespoons of oil in a pot. Sauté shallots and garlic cubes in it until translucent.
2
Add rice and fry briefly. Add wine and 200 ml of the mushroom stock and simmer. When the liquid is absorbed, add the remaining mushroom stock little by little, stirring from time to time. Add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes. Clean and trim the mushrooms, cut or pluck large mushrooms smaller. Roughly chop the soaked porcini mushrooms. Drain the tomatoes. Heat 1 tablespoon of oil in a pan. Fry the whole mushrooms for 2-3 minutes while turning. Cut tomatoes into strips, add to the mushrooms and fry briefly.
3
Clean and trim the mushrooms, cut or pluck large mushrooms smaller. Roughly chop the soaked porcini mushrooms. Drain the tomatoes. Heat 1 tablespoon of oil in a pan. Fry the whole mushrooms for 2-3 minutes while turning. Cut tomatoes into strips, add to the mushrooms and fry briefly. Season with salt, pepper and some sugar. Wash parsley, shake dry, pluck leaves from the stalks and cut into strips. Grate the parmesan. Fold 50 g parmesan, parsley, mushrooms and tomatoes into the risotto, season with salt, pepper and a little sugar and serve. Sprinkle with the remaining parmesan
4
Season with salt, pepper and some sugar. Wash parsley, shake dry, pluck leaves from the stalks and cut into strips. Grate the parmesan. Fold 50 g parmesan, parsley, mushrooms and tomatoes into the risotto, season with salt, pepper and a little sugar and serve. Sprinkle with the remaining parmesan
5
Waiting time approx. 15 minutes