Porcini mushroom risotto

Ingredients for 4 servings:

• 1.2 liters of vegetable broth or vegetable stock
• 1 onion(s)
• 40 g butter
• 30 g dried porcini mushrooms
• 350 g risotto rice
• 50 g Parmesan

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

vegetarian

Soak the porcini mushrooms according to the package instructions, squeeze dry, and chop finely. Grate the Parmesan cheese and set aside. Bring the vegetable stock or broth to a boil. Dice the onions and sauté gently with 20g of the butter in another saucepan for about 10 minutes until softened. Add the porcini mushrooms and stir. Stir in the risotto rice. Add 2-3 ladles of stock and stir until the rice has absorbed all the liquid. Then add a few more ladles of stock and stir until it is absorbed. Continue like this. Only add more stock when everything has been absorbed. If there is too much stock to absorb, simply omit the rest. After 18-20 minutes, the rice will be cooked and have absorbed everything. Taste the rice; it should be soft but still have a bit of bite. Then reduce the heat, add the Parmesan cheese and the remaining butter to the risotto, and mix. Serve the porcini mushroom risotto immediately and enjoy. Tip: If you don’t want porcini mushrooms in your risotto, add your preferred ingredient at the same time, e.g., 1/2 teaspoon of saffron threads for a saffron risotto.