Mushroom risotto à la chef

Ingredients for 5 servings:

• 500 g risotto rice
• 2 tbsp olive oil
• 500 g mushrooms
• 100 g dried tomatoes
• 1 onion(s)
• 3 garlic cloves
• 2 liters of vegetable broth
• 100 g Parmesan
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

Make the stock. Add the olive oil and rice to a large pot. Gently fry the rice, stirring constantly, until lightly browned. Now add the stock a little at a time (about 1 ladleful) and stir until the water has evaporated. Be careful not to let it burn! Repeat this process until all the stock is used up and the rice is thickened, checking occasionally whether it is cooked. Dice the sun-dried tomatoes, mushrooms, onions, and garlic (adjust the quantities according to taste). Add the onions and garlic to the rice, stirring constantly. Then add the mushrooms and tomatoes. Let the risotto simmer over low heat until it reaches the desired consistency and season with salt and pepper. Finally, stir in the Parmesan cheese. Leave a little extra to sprinkle over the rice later.