Mushroom risotto

Ingredients for 4 servings:

• 250 g mushrooms, brown
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 40 g butter
• 300 g risotto rice
• 125 ml white wine, dry
• 600 ml vegetable stock
• 2 stalks thyme, fresh
• 2 sprigs of rosemary, fresh
• 2 tbsp cheese (Pecorino), grated
• 3 tbsp parsley, flat
• 3 porcini mushrooms, dried

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 30 minutes

Rinse the dried porcini mushrooms under cold water and soak them in lukewarm water for 2 hours. Meanwhile, trim the mushrooms, dice the stems, and slice the heads. Finely chop the onion and garlic. Before cooking, strain the soaked porcini mushrooms through a sieve, reserving the soaking water. Heat the butter in a saucepan, briefly fry the onion and garlic, then add the risotto rice and all the mushrooms and fry briefly. Deglaze with white wine and reduce the heat to low. Add the thyme and rosemary stalks and the mushroom soaking water, gradually adding the stock. Simmer for about 20-25 minutes over low heat, until the rice is tender. Stir occasionally. Remove the herb stalks and season the risotto with salt and pepper. Sprinkle with chopped parsley and pecorino before serving.