Risotto with mushrooms and oyster mushrooms

Ingredients for 4 servings:

• 1 bag of dried porcini mushrooms (approx. 15 g)
• 200 ml water, cold
• 1 onion(s), peeled
• 2 garlic cloves, peeled
• 150 g oyster mushrooms
• 300 g mushrooms
• 3 tbsp olive oil
• 250 g rice for risotto
• salt and pepper
• 100 ml dry white wine
• 500 ml instant vegetable broth
• 2 bay leaves
• ½ bunch thyme
• some pepper berries, pink
• 50 g Parmesan, grated
• 40 g Parmesan, shaved

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Soak the porcini mushrooms in 200 ml of cold water. Finely dice the onion and garlic. Halve the mushrooms. Heat 2 tablespoons of olive oil in a saucepan. Sauté the mushrooms vigorously. Add the onion, garlic, and rice, and sauté. Season. Deglaze with wine and stock and bring to a boil. Add the porcini mushrooms, the soaking liquid, and the bay leaf. Cook over medium heat for about 20 minutes, stirring occasionally. Sauté the oyster mushrooms in 1 tablespoon of oil. Pick the thyme leaves and season the mushrooms with salt, pepper, thyme, and the pink peppercorns. Add to the risotto about 5 minutes before the end of the cooking time. Stir in the grated Parmesan cheese. Remove the bay leaf. Season to taste. Serve sprinkled with shaved Parmesan cheese.