Summary

Ingredients

• 250 g porcini mushrooms, fresh
• 3 shallot (s)
• 2 cloves garlic
• 4 tablespoon olive oil
• 1 tablespoon butter
• 350 g rice (risotto)
• 0.5 teaspoon ½ rosemary, needles (finely chopped)
• 200 ml sparkling wine (Prosecco)
• 0.75 liter ¾ vegetable stock
• salt
• Pepper, whiter
• Nutmeg, freshly grated
• 1 pinch garlic, chopped
• 1 tablespoon parsley, chopped
• 100 g parmesan cheese

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Instructions

1. Clean the mushrooms, cut into not too thin slices and finely chop the stalks.
2. Peel 2 shallots and the kobi, cut into small cubes and sauté in 2 tablespoons of olive oil and the butter. Add the rice and let it turn to glass. Add the rosemary and the chopped boletus stalks and deglaze with the prosecco.
3. Gradually add the vegetable stock while stirring and cook the rice until al dente. Season to taste with salt, pepper and nutmeg.
4. Heat the remaining olive oil in a non-stick pan and fry the mushroom slices until golden. Cut the remaining shallot into cubes, add to the risotto with the garlic and parsley.
5. Finally stir the grated parmesan into the rice and you`re done.