Risotto with mushrooms and tomatoes

Ingredients for 3 servings:

• 250g risotto
• 250 g mushrooms
• 2 tomatoes
• 1 m.-sized onion(s)
• 2 cloves garlic, more to taste
• 150 ml dry white wine
• 500 ml broth
• 3 tbsp olive oil
• 60 g Parmesan, Pecorino or similar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Finely dice the onion and garlic, deseed and dice the tomato (1/2 cm), separate the mushroom caps and stems, cut the caps into eighths, and finely chop the stems. Grate or shave Parmesan cheese. Heat the oil in a high-sided pan, sauté the onions and half the garlic for 1-2 minutes, add the rice, and fry for 2-3 minutes until translucent, stirring occasionally. Add the mushrooms and tomatoes, after 2 minutes reduce the heat to medium, and deglaze with white wine, stirring occasionally. When the wine has evaporated or been absorbed by the rice, add about 1/5 of the stock and the remaining garlic, stir, and simmer covered over low heat. Once the liquid has been absorbed by the rice, add the next portion of stock, stirring occasionally. Add the stock little by little. When the risotto has reached a creamy consistency and the rice grains are tender, stir in the grated cheese. It goes well with a dry white wine (leftover from cooking) and a fresh, mildly dressed green salad. Tip: Risotto is a great dish for guests, but it should always be freshly prepared, otherwise it will be bland and rather mushy. With this risotto, you can easily prepare all the ingredients and start making the risotto while your guests are busy preparing their aperitif.