Summary

Ingredients

• 300 g risotto
• 400 g porcini mushrooms, cleaned and diced
• ml 1,300 vegetable stock
• 150 ml white wine
• 2 shallot (s), finely chopped
• 2 cloves garlic, finely chopped
• some sunflower oil, for frying
• 50 g pine nuts
• 3 sprigs thyme, the leaves it
• 1 handful parsley, freshly chopped
• 60 g parmesan, rated
• pepper, salt

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Instructions

1. Heat some oil in a pan and sauté half of the chopped shallot + garlic and the rice until translucent, then add the white wine and simmer until the wine has boiled off, then gradually pour in the broth so that the rice is always covered with a little liquid is. Simmer in an open pan over medium heat for about 30 minutes until cooked. Keep stirring and pouring in the broth.
2. While the rice is simmering, fry the remaining shallots and garlic cubes + the porcini mushrooms with the thyme leaves in a second pan until the mushrooms are slightly crispy, season with salt and pepper and set aside.
3. Toast the pine nuts in a third coated pan (without oil).
4. When the rice is done, fold in the mushrooms and pine nuts. Then fold in the parmesan and parsley and season again with salt and pepper. Serve immediately. If you like, you can also add a little butter to the risotto.