Mushroom Risotto

Ingredients for 2 servings:

• 1 liter vegetable broth
• 500 ml white wine (Chardonnay)
• 60 g butter
• 2 tbsp olive oil
• 1 stalk(s) leek
• 250 g mushrooms
• 250 g rice (Arborio)
• 50 g Parmesan
• 2 tbsp thyme

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Bring the vegetable stock and wine to a boil in a saucepan and then simmer. Slice the leeks and mushrooms. Heat the butter and olive oil in a pan. Add the leeks and sauté over medium heat for about 5-10 minutes. Add the mushrooms and sauté both for another 5-10 minutes until softened. Add the rice and sauté for about 1 minute (this is important for the creaminess of the risotto later!). From this point on, patience is required! Add about 125 ml of vegetable stock to the rice and stir until the liquid is absorbed. Repeat this process until the rice is al dente (according to your taste). The whole process takes about 30-40 minutes. Finally, add the grated Parmesan cheese and finish the risotto with the chopped thyme. Stir again until the Parmesan is melted. I recommend adding the remaining white wine and some ciabatta bread.