John Myers
Ingredients for 1 servings:
- 120 g risotto rice
- 800 ml vegetable stock
- 15 g porcini mushrooms, dried
- 150 g mushrooms, fresh
- 1 onion(s)
- 2 cloves garlic
- 50 g Parmesan, freshly grated, from a piece
- ½ bunch parsley, flat
- 1 tsp lemon peel, grated, organic
- some lemon juice
- 3 tbsp olive oil
- 1 tbsp butter
- 1 shot of white wine
- Pepper, mixed, from the mill
- Sea salt
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes
Risotto with porcini mushrooms and lemon, without alcohol
Carefully clean the porcini mushrooms, e.g., with a brush, pour boiling water over them, and let them steep for 20 minutes. Heat the broth and keep warm on the stove. Dice the onion and chop the garlic. Wash, clean, and slice the fresh mushrooms. Wash the parsley, separate the leaves from the stems, and finely chop. Wash the lemon, zest some of the lemon, and squeeze out a few milliliters of juice. Grate the cheese. Drain the soaked porcini mushrooms into a bowl and chop them finely. You’ll need the soaking water. In a small pan, fry the fresh mushrooms in 1 tablespoon of olive oil with half each of the onion and garlic. Heat 2 tablespoons of olive oil and the butter in a saucepan. Sauté the remaining onions and garlic with the sliced porcini mushrooms for 2-3 minutes, being careful not to burn the garlic. Add the unwashed rice and sauté for 1 minute. Deglaze with a dash of white wine and the mushroom soaking water. When the liquid has almost evaporated, add a ladleful of the stock and stir gently. When the liquid is almost evaporated, add a ladleful at a time, stirring gently. The heat should be medium and the pot uncovered. Be careful not to burn the risotto. When 3/4 of the stock is used up, add the fried mushrooms and cook with the risotto. Continue adding stock, but only enough so that the rice just floats. Otherwise, it will become too soft. Stir in some of the cheese, the lemon zest, and the lemon juice, and season with salt and pepper. The risotto should now have a sloppy consistency when the rice is al dente. When tossed, it should be creamy and ripple. This is called all’onda. Divide the risotto between plates. Grate the cheese over the top. Sprinkle with parsley, drizzle with a little olive oil if desired, and serve immediately.
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