Summary

Ingredients

• 45 g porcini mushrooms, dried
• 400 ml water
• 1 onion (s), finely diced
• 80 g butter
• 500 g risotto rice
• 400 ml chicken broth
• 400 ml vegetable stock
• 120 ml white wine, drier
• 80 g parmesan, freshly rated

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Instructions

1. I`ve become a risotto fan since I owned a Kenwood Cooking Chef. You just put the ingredients in and you don`t need to pay attention to the temperature or stir.
2. Of course you can do this without this device, but then it`s just more work!
3. Soak the boletus in 400 ml of warm water for about 20 minutes. You can also use fresh porcini mushrooms, but the dried ones have a more intense taste. Then drain and collect the water.
4. Melt the butter and sauté the onion until translucent. Add the mushrooms and sauté as well. Then add the rice and cook until translucent as well. Then deglaze with the white wine and wait until it is completely absorbed by the rice. Now add half of the two broths and the mushroom water. Bring to the boil while stirring constantly. Then lower the temperature to medium heat and let the rice swell for about 20 minutes while stirring regularly. Make sure that the liquid does not run out and refill if necessary.
5. Arrange the risotto and sprinkle with parmesan.
6. There is also a green salad.
7. Of course, this can also be used as a course in a menu, in which case the amount is sufficient for 8 people.