Summary

Ingredients

• 1 bag / s porcini mushrooms, dried approx. 5g
• 1 onion (s), peeled
• 2 clove (s) garlic, peeled
• 150 g oyster mushrooms
• 300 g mushrooms
• 3 tablespoon olive oil
• 250 g rice for risotto
• salt and pepper
• 100 ml white wine, drier
• 500 ml instant vegetable stock
• 2 bay leaves
• 0.5 ½ bunch thyme
• some berries, pink berries
• 50 g parmesan, rated
• 40 g parmesan, rated

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Instructions

1. Soak the boletus in 200 ml of cold water.
2. Finely dice the onion and garlic. Halve the mushrooms.
3. Heat 2 tablespoons of olive oil in a saucepan. Fry the mushrooms vigorously in it. Add onion, garlic and rice, sauté. Spice up. Deglaze with wine and broth, bring to the boil. Add the porcini mushrooms with the soaking liquid and the bay leaf. Cook while stirring for about 20 minutes over medium heat.
4. Fry the oyster mushrooms in 1 tablespoon of oil. Pluck the thyme leaves, season the mushrooms with salt, pepper, thyme and the pink berries. Add to the risotto about 5 minutes before the end of the cooking time. Stir in the grated parmesan. Take out the bay leaves. Season to taste.
5. Serve sprinkled with grated parmesan.