Mushroom risotto

Ingredients for 4 servings:

• 25 g mushrooms, dried
• 2 onions
• 1 tbsp olive oil
• 1 tbsp butter
• 350 g brown rice, round grain
• 700 ml water
• 250 g mushrooms
• 1 bunch of parsley
• 100 g cream
• 75 g Parmesan
• some salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

vegetarian

Let the porcini mushrooms soak in hot water for about 15 minutes. Peel and finely chop the onion. Heat the oil and half the butter in a pan and sauté the onion until translucent. Add the rice, pour in the water, and season with salt. Bring the rice to a boil, cover, and simmer over low heat for about 40 minutes. Remove the stems from the mushrooms and slice. Dry the porcini mushrooms and also slice them. 10 minutes before the end of the rice’s cooking time, heat the remaining butter in a pan. Sauté both mushrooms over medium heat for about 5 minutes, reducing the liquid. Season the mushrooms with salt and pepper. Remove any coarse stems from the parsley and chop finely. Whip the cream until semi-stiff. Mix the rice with the mushrooms, parsley, and cheese, and fold in the cream.