Mushroom risotto

Ingredients for 4 servings:

• 1 ½ liters of chicken broth
• 2 tbsp olive oil
• 100 g butter, cut into pieces
• 1 onion(s), finely chopped
• 650 g mushrooms, small, sliced
• 3 cloves garlic, crushed
• 80 ml dry white vermouth
• 450 g rice (Arborio rice)
• 150 g Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the stock in a saucepan, cover, and bring to a simmer. Heat half of the oil and 20g butter over medium heat. Add the chopped onion and sauté for 10 minutes. Heat the remaining oil and 40g butter. Add the mushrooms and garlic and cook for about 10 minutes, until the mushrooms have released their juices. Strain into a bowl and press the liquid out of the mushrooms. Season and set aside. Pour the mushroom liquid back into the pan, add the vermouth, and cook for 2 minutes, until the liquid has reduced to 1 tbsp. Add the rice to the onions and stir until well coated. Add the mushroom liquid and 125ml stock. Cook, stirring, until the rice has absorbed the liquid. Add more stock, a ladleful at a time (125ml), and cook the rice, stirring, for 20-25 minutes. Remove from heat and stir in mushrooms, Parmesan cheese, and remaining butter. Season to taste.