Creamy porcini mushroom risotto with colorful salad

Ingredients for 2 servings:

• 150 g risotto rice e.g. B. Arborio or Carnaroli
• 2 tbsp olive oil
• 100 ml white wine
• 750 ml vegetable stock
• 5 g parsley, fresh
• 150 g porcini mushrooms, fresh
• 10 g dried porcini mushrooms, alternatively 2 tsp porcini mushroom powder
• 1 onion(s)
• 1 garlic clove(s)
• 40 g Parmesan
• 125 g smoked salmon
• ¼ cucumber(s)
• 1 large tomato(s)
• ¼ iceberg lettuce
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• ½ tsp sugar
• 1 pinch(s) of salt and pepper
• 1 tbsp water

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Instead of porcini mushrooms, mushrooms, chanterelles, etc. can also be used

Bring warm vegetable stock to a boil in a saucepan. Blend the dried porcini mushrooms into a powder using a blender. Alternatively, you can also use 2 teaspoons of porcini mushroom powder. Wash the parsley and finely slice. Peel the onion and garlic. Halve the onion and finely slice. Halve the garlic and finely slice. Clean the porcini mushrooms and cut into bite-sized pieces. Heat 2 tablespoons of olive oil in a large saucepan. Add the onions and sauté for about 2 minutes. Then add the garlic and fry briefly. Now add the porcini mushrooms and fry for a few more minutes until they release their aroma. Add the rice, stir, then deglaze with white wine and bring to a boil briefly. Over the next 25-30 minutes, pour the warm vegetable stock over the rice, stirring and waiting until it has evaporated. Repeat this process until the rice is cooked and the risotto has a nice, creamy consistency. After the first 5 minutes, stir in the porcini mushroom powder. In the meantime, tear the smoked salmon into small pieces. Grate the Parmesan. Set both aside. For the salad: Wash the cucumber, iceberg lettuce, and tomato. Cut the cucumber into thin slices and then halve them. Cut the tomato into 1 cm cubes and the iceberg lettuce into thin strips. For the dressing: In a small bowl, mix the olive oil, vinegar, and sugar with 1 tablespoon of cold water to make a dressing and season with salt and pepper. Just before serving, toss the salad with the dressing. A handful of croutons gives it a little extra kick. When the risotto is ready, remove the pan from the heat and stir in half the parsley and all of the Parmesan. Serve the risotto in a deep dish, garnish with the remaining parsley, and top with the smoked salmon. Serve the risotto with the salad.