Creamy Mushroom Risotto

Instructions

1. • 1000 ml vegetable stock

   Heat the vegetable stock.

2. • 20 g porcini mushrooms

   Cover the porcini mushrooms with cold water and leave to soak for a few minutes.

3. • 1 onion
   • 100 g chanterelles
   • 2 branches majoram
   • 4 branches thyme
   • 1 branch rosemary

   Meanwhile, dice the onion, chop the chanterelles and chop the herbs.

4. Remove the porcini mushrooms from the water and chop them as well. Add the water to the vegetable stock.

5. • 2 tbsps olive oil
   • 300 g risotto rice
   • 100 ml white wine

   In a saucepan, sauté the onion pieces in a little olive oil until translucent. Add the rice and mushrooms and fry for about half a minute. Deglaze with white wine and add a ladle of stock. Add half of the chopped herbs.

6. • 20 g butter
   • 20 g parmesan (ground)
   • salt
   • pepper

   The rice should be poured with broth again and again and always stirred. After about 15 to 20 minutes, it is cooked. Stir in the butter and Parmesan vigorously to make the risotto nice and creamy. Season with salt and pepper to taste.

7. • 20 g butter

   Put another piece of butter in a saucepan with the remaining herbs and melt.

8. Round off the risotto with the melted herb butter and serve.

Happy cooking and Mahlzeit!