Risotto with tomatoes and mushrooms

Ingredients for 2 servings:

• 1 large beefsteak tomato(s)
• 1 onion(s)
• 1 tbsp clarified butter
• 200 g risotto rice (e.g. Arborio)
• ¼ liter vegetable broth
• 150 ml white wine
• 200 g mushrooms, brown
• e.g. salt and pepper
• 2 tbsp crème fraîche
• e.g. Parmesan
• n. B. basil leaves

Instructions

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

fast and sophisticated

Blanch the tomato in boiling water, peel off the skin, and dice it. Peel and dice the onion. Heat 1/2 tbsp of clarified butter in a large pan and fry the diced onion. Add the rice and sauté until translucent. Pour in the stock, cover, and cook the rice for about 15 minutes, stirring occasionally. Then pour in the white wine and cook for another 5 minutes. In the meantime, clean and slice the mushrooms. Heat the remaining clarified butter in a smaller pan and fry the mushrooms briefly and vigorously, seasoning with salt and pepper. Then stir the mushrooms into the rice with the diced tomatoes and crème fraîche. Grate the Parmesan cheese over the top and garnish with basil leaves. Serve immediately.