Creamy mushroom risotto with onion rings

Ingredients for 3 servings:

• 500 g mushrooms
• 900 ml chicken broth or vegetable broth
• 2 tbsp olive oil
• 4 tbsp butter
• 1 small onion(s)
• 200 g risotto rice
• 60 ml sherry
• 60 ml white wine or 120 ml white wine and no sherry
• 2 tbsp mascarpone
• 100 g Parmesan
• 1 large onion(s)
• herbal salt
• pepper
• Sugar
• tarragon

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Clean and finely chop the mushrooms. Chop the small onion as finely as possible. Melt 2 tablespoons of butter and olive oil in a large saucepan and sauté the onion until translucent. Add the rice and stir until the oil is absorbed by the rice and the rice is glossy. Deglaze with sherry and white wine, stirring occasionally until the white wine has evaporated. Slowly add the stock, stirring constantly. In a second saucepan, sauté the mushrooms in the butter and season with tarragon, herb salt, and pepper. When liquid starts to run out, remove from the heat and set aside briefly. When the rice is al dente, add the mushrooms and carefully fold in the mascarpone and Parmesan cheese. Season with salt, pepper, and sugar. Peel the large onion, halve it, and cut it into large half rings. Melt a little butter in a pan and sauté the onion rings with a small pinch of sugar. Sprinkle the risotto with this and serve.