Wheat risotto with mushrooms

Name: Wheat risotto with mushrooms
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 500 g Wheat (whole grain); 10 g dried porcini; 2 Onions; 3 Garlic cloves; 1 collar Thyme; 300 g Mushrooms; 3 TABLESPOONS Oil; 1 l Vegetable broth (instant); 250 g Carrots; 75 g Parmesan cheese; 125 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 7-10 Tbsp Basil and parmesan slicer

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

500 g Wheat (whole grain)
10 g dried porcini
2 Onions
3 Garlic cloves
1 collar Thyme
300 g Mushrooms
3 TABLESPOONS Oil
1 l Vegetable broth (instant)
250 g Carrots
75 g Parmesan cheese
125 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
7-10 Tbsp Basil and parmesan slicer

Directions

1
Soak wheat overnight in 1500 ml warm water. Soak porcini mushrooms for about 30 minutes in 300 ml hot water. Meanwhile peel and roughly dice onions. Peel garlic and chop finely. Wash thyme, dab dry and pluck the leaves from the stems. Clean the mushrooms and halve them as desired. Pour the porcini mushrooms onto a sieve and collect the soaking water. Drain porcini and chop finely. Heat the oil in a casserole dish and fry the mushrooms thoroughly. Add onions, garlic, 3/4 of the thyme and porcini mushrooms. Fry briefly. Meanwhile pour the wheat on a sieve and let it drain. Add wheat, sauté briefly and gradually add stock and soft water. Cook the wheat risotto at medium heat for about 60 minutes. Stir several times. Clean, wash and slice the carrots. Grate the Parmesan finely. 10 minutes before the end of cooking time add carrots and parmesan and stir in cream. Season risotto with salt and pepper. Serve on plates, sprinkled with remaining thyme. Garnish as desired with basil and parmesan slices
2
Plate: Wedgwood
3
own requi.: cloth, forks