Rice: Risotto with Mushrooms

In Italy it is said that a good cook can be recognized by his risotto. The rice must be cooked on the outside, slightly mushy and have a core. The rice from the Po Valley or a special risotto rice is best. Patience is also required, because it should only cook slowly and you have to stir constantly so that it does not stick.

Peel the shallot and dice it. Heat the olive oil in a saucepan and sauté the rice together with the onion until the rice grains start to turn translucent. Peel off white wine with a finish and reduce it.

Dissolve the vegetable stock in boiling water and keep the pot hot at all times.

As soon as the wine has boiled down, deglaze with a little vegetable stock, bring to the boil while stirring constantly and repeat this process until the rice has the desired consistency.

Stir in the butter and, if necessary, season with salt and pepper. But that depends on how seasoned the vegetable stock is.

Now heat the mushroom vegetables and stir carefully into the rice. You should still be able to recognize the mushrooms.

Arrange on a warmed plate and garnish with parsley.

TIP: The amounts given above are enough for one person or as a small starter for three people, because this stuff is incredibly full.

Links to mushrooms: Mixed mushrooms with vegetable dumplings and spice mixes: granulated vegetable broth