Risotto with mixed mushrooms

Ingredients for 4 servings:

• 200 g rice (risotto rice)
• 20 g porcini mushrooms, dried
• 200 g fresh mushrooms of your choice
• 2 tbsp lemon juice
• 1 onion(s)
• 2 cloves garlic
• 3 tbsp butter
• 125 ml dry white wine
• 750 ml vegetable broth, clear
• 75 g Parmesan, freshly grated
• 50 g tomatoes, dried, pickled in oil
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Quickly fry the fresh mushrooms without fat. Add a little salt and pepper and deglaze with the lemon juice. Soak the porcini mushrooms in water and then cut into small pieces. Reserve the soaking water. Also cut the tomatoes into small pieces. Finely dice the onion and garlic and sauté in 2 tablespoons of butter. Add the risotto rice and let it become translucent. Deglaze with the white wine and reduce it. Add 6 tablespoons of the porcini mushroom water. Then gradually add small portions of the vegetable stock, stirring constantly until completely reduced, then top up with more stock. With the last portion of stock, add the fresh, sautéed mushrooms, sun-dried tomatoes, and the porcini mushrooms. Reduce again. Stir in the remaining butter and grated Parmesan. Serve immediately.