Mushroom risotto

Ingredients for 2 servings:

• 300 g fresh mushrooms (porcini mushrooms, button mushrooms, chanterelles…)
• ½ stalk(s) leek
• 3 tbsp olive oil
• 40 g butter
• 2 cloves garlic
• 2 shallots
• 200g risotto
• 200 ml white wine
• 300 ml meat broth
• 50 g Parmesan, grated
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the mushrooms, rinse briefly with cold water, and roughly chop. Clean the leek and cut into rings. Heat the olive oil and half the butter in a large pot. Peel the garlic and shallots, chop finely, and sauté until translucent. Sprinkle in the rice and toast slightly. Pour in the white wine, stirring vigorously. Then gradually add the stock until the rice has absorbed it, stirring constantly. Add the leek. Just before the end, stir in the mushrooms and heat in the risotto for about 5 minutes. Turn off the heat, whisk vigorously and carefully, and stir the remaining butter and Parmesan into the risotto. Season with salt and pepper. Let stand, covered, for a few minutes before serving.