Porcini mushroom risotto

Ingredients for 4 servings:

• 300g risotto
• 400 g porcini mushrooms, cleaned and diced
• 1,300 ml vegetable broth
• 150 ml white wine
• 2 shallots, finely chopped
• 2 cloves garlic, finely chopped
• some sunflower oil, for frying
• 50 g pine nuts
• 3 sprig(s) thyme, the leaves thereof
• 1 handful of parsley, freshly chopped
• 60 g Parmesan, grated
• e.g. pepper, salt

Instructions

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

of fresh porcini mushrooms

Heat a little oil in a pan and sauté half of the chopped shallot and garlic along with the rice until translucent. Then add the white wine and simmer until the wine has evaporated. Gradually add the stock, ensuring the rice is always covered with some liquid. Sauté in an uncovered pan over medium heat for about 30 minutes until tender, stirring frequently and adding stock. While the rice is simmering, in a second pan, fry the remaining diced shallots and garlic, plus the porcini mushrooms and the thyme leaves, until the mushrooms are slightly crispy, season with pepper and salt, and set aside. In a third non-stick pan, toast the pine nuts (without oil). Once the rice is tender, stir in the mushrooms and pine nuts. Then stir in the Parmesan cheese and parsley and season again with pepper and salt. Serve immediately. If you like, you can also stir a little butter into the risotto.