Mushroom risotto

Ingredients for 2 servings:

• 250 g risotto rice
• 300 ml dry white wine
• 200 ml water, hot
• 500 ml vegetable stock
• 1 m.-sized onion(s)
• 50 g butter
• 50 g Parmesan
• ½ bunch parsley
• 75 g tomatoes, dried in oil
• 1 garlic clove(s)
• 400 g mushrooms, e.g. button mushrooms, chanterelles, king oyster mushrooms
• 20 g porcini mushrooms, dried
• lemon juice to taste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Soak the porcini mushrooms in hot water. Meanwhile, finely dice the onion. Peel and finely chop the garlic, or crush it later with a garlic press. Prepare the vegetable stock. Clean and finely chop the mushrooms. Finely chop the sun-dried tomatoes, grate the Parmesan, and chop the parsley. You can do this while the rice is cooking. Sauté the onion and garlic in a little oil until translucent. Add the rice and sauté briefly. Deglaze with the wine, stirring frequently. Add the porcini mushroom water and stock once the liquid has been absorbed. Cook with the lid on for a total of 30-35 minutes. Meanwhile, sauté the mushrooms in a little oil. Once cooked, stir the butter and Parmesan into the rice to create a nice, creamy texture. Stir the mushrooms, sun-dried tomatoes, and parsley into the risotto. Season with salt and pepper. A little lemon juice might help if the wine lacked acidity.