Risotto ai Funghi (Mushroom Risotto)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Soak 10 g dried porcini in 100 ml warm water for 15 minutes, then chop; keep the soaking water.

   15:00
2. 2

   Sweat 1 chopped shallot in 1 tbsp olive oil until translucent, add 250 g quartered button mushrooms and fry for 5 minutes.

   5:00
3. 3

   Stir in 160 g risotto rice, deglaze with 60 ml white wine and let it reduce.

4. 4

   Gradually add 700 ml hot vegetable stock and the mushroom water, stirring, and cook for 18–20 minutes until creamy.

   18:00
5. 5

   Take off the heat, stir in 30 g Parmesan, season with salt and serve straight away.