Wild garlic and porcini mushroom risotto

Ingredients for 4 servings:

• 1 bunch of wild garlic
• 600 g porcini mushrooms, frozen
• 350 g risotto rice (Arborio)
• 10 g porcini mushrooms, dried
• 2 m.-sized onion(s)
• 100 g bacon, white
• 80 g butter (sour cream butter)
• 2 tbsp olive oil
• 1 liter vegetable broth
• 125 ml dry white wine
• e.g. Parmesan

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 25 minutes

Soak the dried mushrooms for at least 1 hour. Finely chop the onion and wild garlic stalks. Finely chop the rest of the wild garlic. Dice the frozen mushrooms. Cut the bacon into very small cubes and fry in a deep pot. Remove the bacon cubes and set aside. Fry half of the onions and the wild garlic stalks in the fat until translucent, then add the frozen porcini mushrooms and fry. Remove everything from the pot and set aside. Heat the vegetable stock. In the pot, sauté the butter, olive oil, and the rest of the onions. Add the soaked mushrooms and the liquid. Add the rice and reduce the liquid. Deglaze with wine. Add a ladle of stock and some wild garlic and reduce. Repeat when there is no more liquid. Add the reserved mushrooms and bacon cubes before adding the last ladle of stock. Tip: Grate some aged Parmesan cheese over the top before serving.