Summary

Ingredients

• 250 g mushrooms
• 100 g butter
• sea-salt
• Pepper, black
• 1 tablespoon cognac or brandy
• 3 tablespoon whipped cream
• 1 liter vegetable broth
• 8 shallot (s) (alternatively 6 small onions)
• 2 cloves garlic)
• 1 tablespoon olive oil
• 250 g risotto rice
• 100 g parmesan in one piece
• 1 bunch parsley, smooth

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Instructions

1. Clean, wash and finely chop the mushrooms. Heat half of the butter in a pan and stew the mushrooms in it for 5 minutes. Season with salt and pepper. Pour in the cognac and simmer briefly. Then stir in the cream and boil down until thick. Put aside.
2. Heat the broth in a saucepan and keep it hot. Peel and finely chop shallots and garlic.
3. Heat the remaining butter with oil in a heavy saucepan. Sauté shallots and garlic in it until golden. Add the rice to the shallots and garlic and stir with a wooden spoon for about 1 minute until the grains are coated with fat and shiny. Pour in a ladle of hot broth and simmer until everything is soaked up. Gradually add the rest of the broth in the same way. Simmer for a total of 25 - 30 minutes until all the liquid has been absorbed and the rice is soft but still al dente.
4. Grate the parmesan. Wash and finely chop the parsley. Mix both with the mushrooms into the rice. Season to taste and cover and let stand for another 2 minutes. Possibly slice some cheese over it at the table.