Summary

Ingredients

• 20 g porcini mushrooms, dried
• 1 onion (s)
• 1 tablespoon olive oil
• 100 g white mushrooms
• 80 g mushrooms, brown, e.. shiitake, brown mushrooms, chestnuts
• 1 tablespoon thyme, fresh
• 350 g rice (risotto rice, e.. Arborio or Carnaroli)
• 100 ml white wine
• 1.2 liters vegetable stock
• 25 g butter
• 40 g parmesan cheese

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Instructions

1. Soak the boletus in cold water for 30 minutes, then drain. Meanwhile, finely chop the onion, slice the fresh mushrooms and grate the parmesan.
2. Heat the olive oil in a large saucepan and fry the onion for 2 minutes. Add all the mushrooms and the thyme and cook for 3 minutes, stirring occasionally. Add the rice and stir continuously for another 3 minutes so that the rice sears in the olive oil and absorbs the scent of mushrooms. Add the wine and cook for another 3 minutes.
3. Now add the stock in portions (first portion, then wait until the rice has absorbed everything, then the next portion of stock, etc.). Season everything well and cook, possibly adding warm water if the liquid is not enough.
4. After about 20 minutes, most of the broth should be absorbed. Now remove the pan from the heat and quickly stir the butter into the risotto, stir for at least 30 seconds so that the risotto becomes creamy. Sprinkle with parmesan at the end and serve warm.
5. In the original recipe, the “brick red sulfur head” is used as the brown mushroom, but you can certainly replace it with any type of brown mushroom, depending on your taste and offer in the supermarket.
6. Note: The brick-red sulfur head is one of the inedible mushrooms that can cause symptoms of poisoning. Better to use brown mushrooms or shiitake mushrooms.