Summary

Ingredients

• some olive oil
• 1 small onion (s)
• 1 clove garlic
• 150 g risotto, e.. Arborio
• 5 sprigs thyme
• 150 ml red wine
• 500 ml vegetable stock
• 250 g porcini mushrooms, fresh
• Parmesan
• Watercress, for garnish
• salt and pepper

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Instructions

1. Cut the onion into fine cubes. Fry in olive oil over medium heat and let it take some color. Peel and halve the garlic clove, let it sauté briefly. Add risotto rice and sprigs of thyme, sauté until translucent. Deglaze with red wine and simmer until the wine is almost completely reduced. Top up with hot broth until the rice is just barely covered in liquid and wait for it to soak it up. Repeat until the rice is cooked but still has a bite, about twenty minutes can be allowed for.
2. Clean the porcini mushrooms, chop them roughly, add them to the risotto five minutes before the end of the cooking time and let them steep. Finally fold in some grated Parmesan, remove the thyme sprigs and garlic, arrange the risotto on hot plates, sprinkle with fresh pepper and cress.
3. It looks nice when you cut a small mushroom into fine strips, fry them briefly and arrange them in a fan shape on the risotto.
4. It is important that the risotto always simmer gently and that it is not cooked too quickly. Thanks to the light searing of the onion and the use of a dark, strong red wine, the dish takes on a beautiful, dark brown color.