Risotto with mushrooms, oyster mushrooms, shiitake mushrooms and porcini mushrooms

Ingredients for 4 servings:

• 15 g porcini mushrooms, dried
• 200 g mushrooms
• 100 g shiitake mushroom(s)
• 100 g oyster mushrooms
• 1 onion(s)
• 1 clove(s) garlic
• 2 tbsp olive oil
• salt and pepper
• 200 g short grain rice
• 600 ml vegetable stock
• 1 bunch parsley, flat
• 1 tbsp Parmesan, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Soak the dried mushrooms in 100 ml of warm water. Clean and finely chop the remaining mushrooms. Peel and finely dice the onion and garlic. Heat a tablespoon of oil in a saucepan and sauté the diced onion and garlic until translucent. Remove the porcini mushrooms from the broth, add them with the remaining mushrooms, season with salt and pepper, and cook for 5 minutes. Remove from the pan. Heat a tablespoon of oil in the saucepan and add the rice. Gradually add the broth and soaking liquid, stirring continuously. Rinse the parsley and shake dry, then finely chop. Stir the mushrooms into the finished risotto. Sprinkle with Parmesan cheese before serving.