Summary

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

1. Soak the dried mushrooms in 100 ml of warm water. Clean and chop the remaining mushrooms. Peel and finely dice the onion and garlic.
2. 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.
3. Now heat a tablespoon of oil in the saucepan and add the rice. Gradually pour in the broth and the soaking stock while stirring.
4. Rinse the parsley and shake dry, then chop finely. Stir into the finished risotto with the mushrooms. Sprinkle with parmesan cheese before serving.