Risotto with shitake mushrooms and radiccio

Ingredients for 2 servings:

• 200 g risotto rice (Arborio)
• 100 g shiitake mushroom(s)
• 1 head of radicchio
• some butter
• some olive oil
• 1 small onion(s)
• 1 clove(s) garlic
• 80 g Parmesan
• 1,000 ml vegetable broth
• some pepper
• 100 g Bresaola or Bündnerfleisch
• 50 ml orange juice
• 1 dashes raspberry vinegar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Finely chop the onion and garlic and sauté in olive oil. Add the rice and sauté briefly. Deglaze with orange juice (freshly squeezed is best) and add vegetable stock in portions (just enough liquid to prevent the rice from burning). Don’t forget to stir. In the meantime, fry the chopped mushrooms in olive oil for about 5 minutes. Then add the chopped radicchio and fry briefly (about 1 minute). Season with pepper, salt, and a splash of raspberry vinegar and remove from the heat. When the rice is ready (soft with a bit of bite in the center), stir in the butter (I used porcini mushroom butter) and grated Parmesan cheese until the risotto has a creamy consistency. Finally, stir in the mushroom/radicchio mixture and divide among the plates. Arrange bresaola ham or Bündner Fleisch around the rice.