Leaf lettuce with porcini mushroom risotto

Ingredients for 5 servings:

• 250 g leaf lettuce
• 8 tbsp olive oil or rapeseed oil
• 4 tbsp raspberry vinegar
• 3 walnuts, chopped
• 1 tsp mustard
• salt and pepper
• 1 pomegranate
• 100 g bacon cubes
• 400 g risotto rice
• ¼ liter sunflower oil
• 2 onions
• ½ liter white wine
• 1 liter vegetable broth
• 50 g porcini mushrooms, dried
• 100 g Parmesan, freshly grated
• 125 g butter
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

from the show “The Perfect Dinner” on VOX from 26.05.2020

Wash the lettuce and remove the pomegranate seeds. Sauté the bacon cubes with the walnuts. Mix the other ingredients to make a dressing. Season with salt and pepper. Pour the dressing over the salad. Sprinkle the pomegranate seeds, bacon cubes, and walnuts on top. For the risotto: Heat the oil and sauté the onions and risotto rice. Deglaze with the wine. Gradually add the stock, stirring constantly. Cook for exactly 15 minutes. Spread the risotto on a baking sheet and let cool. Soak the porcini mushrooms. Place the cold rice in a saucepan and bring to a boil with the squeezed-out porcini mushrooms, butter, and Parmesan cheese. If it becomes too thick, add the mushroom soaking water. Season with salt and pepper. Alexandra prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 2 at Lake Constance – on Tuesday, May 26, 2020.