Porcini mushroom and fennel risotto with chestnuts and bacon

Ingredients for 6 servings:

• 50 g dried porcini mushrooms
• 400 ml lukewarm water for soaking the mushrooms
• 2 m.-sized onion(s)
• 1 large fennel bulb(s) with greens
• 80 g butter
• 500 g risotto rice
• 800 ml chicken broth or vegetable broth
• 120 ml dry white wine
• 200 g chestnuts, pre-cooked
• 80 g Parmesan, freshly grated
• salt and pepper
• 200 g bacon, sliced, if desired
• ½ bunch fresh parsley, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Vegetarians can simply leave out the bacon

Soak the porcini mushrooms in warm water for 20 minutes, then drain. Reserve the soaking water! While the mushrooms are soaking, peel and finely dice the onions. Trim the fennel bulb, quarter it lengthwise, remove the stalk, and cut it crosswise into 5-10 mm wide strips. Finely chop the fennel greens. Prepare the stock and mix it with the mushroom soaking water. For the risotto, melt the butter in a large pan. Sauté the diced onions until translucent, then add the drained mushrooms and fennel and sauté. Add the rice and sauté until translucent. Deglaze with white wine. Once the wine has reduced, gradually add the stock and reduce, stirring regularly, until the rice is tender. Meanwhile, fry the bacon in a pan without fat until crispy. Chop the parsley. Add the chestnuts to the risotto for the last few minutes and cook. Stir the Parmesan cheese and a little more butter, if desired, into the risotto until melted. Season with salt and pepper, sprinkle with parsley and crispy bacon, and serve.