Risotto with oyster mushrooms

Name: Risotto with oyster mushrooms
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 20 g dried porcini; 1 (approx. 60 g) medium onion; 1 Garlic clove; 2 tablespoons (10 g each) Oil; 250 g Risotto Rice; 200 ml dry white wine; 800 ml Vegetable broth (instant); 150 g Mushrooms; 200 g Oyster mushrooms; 300 g cherry tomatoes; 1 collar Rocket; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 50 g grated parmesan cheese

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

20 g dried porcini
1 (approx. 60 g) medium onion
1 Garlic clove
2 tablespoons (10 g each) Oil
250 g Risotto Rice
200 ml dry white wine
800 ml Vegetable broth (instant)
150 g Mushrooms
200 g Oyster mushrooms
300 g cherry tomatoes
1 collar Rocket
7-10 Tbsp Salt
7-10 Tbsp white pepper
50 g grated parmesan cheese

Directions

1
Soak porcini mushrooms for about 30 minutes in 200 ml warm water. Put the porcini on a sieve and collect the porcini water. Peel onion and garlic and dice finely. Heat 1 tablespoon of oil in a pot. Fry the onion and garlic until transparent.
2
Add rice and fry briefly. Add wine and half of the broth, bring to the boil and cook covered over a low heat for about 25 minutes. Add porcini water and remaining stock little by little, stirring from time to time. Clean, wash and dab dry the mushrooms. Halve mushrooms, quarter oyster mushrooms. Wash, clean and halve the tomatoes. Wash rocket, dab dry, chop. Heat 1 tablespoon of oil in a pan, fry the mushrooms in it. Add the tomatoes and fry briefly. Remove the pan from the heat and mix in the rocket.
3
Wash rocket, dab dry, chop. Heat 1 tablespoon of oil in a pan, fry the mushrooms in it. Add the tomatoes and fry briefly. Remove the pan from the heat and mix in the rocket. Mix everything into the finished risotto. Season to taste with salt and pepper. Serve sprinkled with parmesan
4
Waiting time approx. 30 minutes