Risotto with dried porcini mushrooms

Ingredients for 4 servings:

• 45 g porcini mushrooms, dried
• 400 ml water, warm
• 1 onion(s), finely diced
• 80 g butter
• 500 g risotto rice
• 400 ml chicken broth
• 400 ml vegetable stock
• 120 ml dry white wine
• 80 g Parmesan, freshly grated

Instructions

Working time approx. 8 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 33 minutes

Recipe for the Kenwood Cooking Chef

Soak the porcini mushrooms in 400 ml of warm water for about 20 minutes. You can also use fresh porcini mushrooms, but dried ones have a more intense flavor. Drain and reserving the water. Melt the butter and sauté the onion until translucent. Add the mushrooms and sauté briefly. Then add the rice and sauté until translucent. Deglaze with the white wine and wait until the wine is completely absorbed by the rice. Now add about half of both stocks and the mushroom water. Bring to a boil, stirring constantly. Then reduce the heat to medium and let the rice simmer for about 20 minutes, stirring regularly. Make sure the liquid doesn’t run out and add more if necessary. Serve the risotto and sprinkle with Parmesan cheese. Serve with a green salad. This can of course also be used as a course in a meal; in this case, the quantity is sufficient for 8 people. Ever since I got a Kenwood Cooking Chef, I’ve become a risotto fan. You just add the ingredients, and you don’t have to worry about the temperature or stir. Of course, you can make it without the appliance, but it’s just more work!