Wheat risotto with mushrooms and rocket

Name: Wheat risotto with mushrooms and rocket
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 200 g Wheat (whole grains); 1 Garlic clove; 1 medium onion; 100 g Chanterelles; 200 g Mushrooms; 3-4 (approx. 100 g) small porcini mushrooms; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 ml White wine; 200 g Whipped cream; 1 collar Rocket; 40 g Parmesan cheese

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

200 g Wheat (whole grains)
1 Garlic clove
1 medium onion
100 g Chanterelles
200 g Mushrooms
3-4 (approx. 100 g) small porcini mushrooms
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 ml White wine
200 g Whipped cream
1 collar Rocket
40 g Parmesan cheese

Directions

1
Wheat grains are best soaked overnight in cold water, then rinse thoroughly. Cook for 30 minutes in 3/4 litres of boiling water. (Without soaking, the subsequent cooking time is 60-80 minutes).
2
In the meantime peel the garlic and press it through the garlic press. Peel the onion and cut into slices. Clean, wash and chop all mushrooms a little smaller. Heat the oil. Fry garlic and onion in it.
3
Add mushrooms. Fry vigorously for about 5 minutes, turning. Season with salt and pepper. Add cooked wheat. Deglaze with wine and cream, simmer for another 5 minutes. Meanwhile clean, wash and roughly cut the rocket.
4
Parmesan shavings. Season risotto again. Fold in rocket and Parmesan and serve.