Risotto with mushrooms

Name: Risotto with mushrooms
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 bag (15 g) dried porcini; 1 Onion; 2 Garlic cloves; 150 g Oyster mushrooms; 300 g Mushrooms (pink and white); 3 TABLESPOONS Olive oil; 250 g Risotto Rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 ml dry white wine; 500 ml Vegetable broth (instant); 2 Bay leaves; 1/2 bunch Thyme; 7-10 Tbsp pink berries; 50 g grated parmesan cheese; 40 g sliced Parmesan cheese to sprinkle

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 bag (15 g) dried porcini
1 Onion
2 Garlic cloves
150 g Oyster mushrooms
300 g Mushrooms (pink and white)
3 TABLESPOONS Olive oil
250 g Risotto Rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 ml dry white wine
500 ml Vegetable broth (instant)
2 Bay leaves
1/2 bunch Thyme
7-10 Tbsp pink berries
50 g grated parmesan cheese
40 g sliced Parmesan cheese to sprinkle

Directions

1
Soak the porcini in 200 ml cold water. Peel onion and garlic and dice finely. Clean all mushrooms. Wash and halve the mushrooms. Heat 2 tablespoons of olive oil in a pan.
2
Sauté the mushrooms well in it. Add onion, garlic and rice and fry. Season with salt and pepper. Deglaze with white wine and stock, bring to the boil. Add porcini mushrooms with soaking water and bay leaves.
3
Cook for about 20 minutes at medium heat, stirring several times. In the meantime, fry the oyster mushrooms in 1 tablespoon of oil. Wash the thyme and remove the leaves from the stems. Season mushrooms with salt, pepper, thyme and pink berries.
4
Add to the risotto 5 minutes before the end of the cooking time. Stir the grated Parmesan into the risotto. Remove the bay leaves. Season again with salt and pepper. Serve in portions sprinkled with sliced Parmesan cheese.