Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 15 g porcini mushrooms, dried
- 200 g mushrooms
- 100 g shiitake mushroom (s)
- 100 g oyster mushrooms
- 1 onion (s)
- 1 clove garlic
- 2 tablespoon olive oil
- salt and pepper
- 200 g short rain rice
- 600 ml vegetable stock
- 1 bunch parsley, smooth
- 1 tablespoon parmesan, grated
Print Recipe
Pin Recipe Instructions
- Soak the dried mushrooms in 100 ml of warm water. Clean and chop the remaining mushrooms. Peel and finely dice the onion and garlic.
- Heat a tablespoon of oil in a saucepan and sauté the onion and garlic cubes until translucent. Remove the porcini mushrooms from the stock, add them with the rest, season with salt and pepper, then cook for 5 minutes. Take it out again.
- Now heat a tablespoon of oil in the saucepan and add the rice. Gradually pour in the broth and the soaking stock while stirring.
- Rinse the parsley and shake dry, then chop finely. Stir into the finished risotto with the mushrooms. Sprinkle with parmesan cheese before serving.
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