Wild mushroom risotto

Ingredients for 4 servings:

• 125 g butter
• 1 large onion(s), finely chopped
• 2 cloves garlic, finely chopped
• 300 g mushrooms, mixed forest mushrooms or porcini mushrooms
• 1 tbsp thyme, chopped
• 1 tbsp marjoram
• 15 ml white wine, dry
• 500g risotto
• 1 ½ liters chicken broth, hot or vegetable broth
• salt and pepper
• 75 g Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

equally good with fresh porcini mushrooms

Melt the butter in a saucepan and sauté the onion and garlic for about 10 minutes until soft. Add the cleaned and roughly chopped mushrooms and herbs and cook over medium heat for a further 3 minutes. Deglaze with the wine, bring to a boil, and reduce the heat. Stir in the rice and add a large ladleful of stock. Stir and wait until the rice has absorbed all the liquid. Continue stirring until the rice has absorbed all the stock and is creamy soft but still firm to the bite. (You may not need the full amount of stock for this.) Depending on the type of rice used, this will take about 20 minutes. Season the risotto with salt and pepper, cover, and let rest for a few minutes. Serve garnished with marjoram and sprinkled with Parmesan cheese.