Mushroom Risotto

Ingredients for 4 servings:

• 375 g mushrooms, white
• 375 g mushrooms, brown
• 2 tbsp oil
• 250 g rice (risotto)
• 400 ml wild mushroom stock
• 1 bunch parsley, flat
• 30 g butter
• 80 g Parmesan, sliced
• possibly porcini mushrooms, dried

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with wild mushroom stock, very flavorful, not prepared in the classic risotto style.

Heat the oil and gently sauté the rice and shallots. Add 125 ml of stock and let the rice swell in a covered pan. Gradually add the remaining stock. When it has evaporated, add the halved or quartered mushrooms and 1/4 l water to the rice and simmer for another 10-15 minutes. Mix the cooked rice with the chopped parsley. Serve with shaved Parmesan cheese and knobs of butter. The flavor is greatly enhanced by soaking dried porcini mushrooms in 1/4 l water, adding the mushrooms and button mushrooms, and then deglazing with the soaking water. Goes well with roasted duck breast or venison steaks.