Risotto with Tomatoes and Mushrooms

Summary

Ingredients

• 1 large beefsteak tomato (s)
• 1 onion (s)
• 1 tablespoon clarified butter
• 200 g rice (risotto rice, e.. Arborio)
• 0.25 liter ¼ vegetable stock
• 150 ml white wine
• 200 g mushrooms, brown
• 2 tablespoon crème fraîche
• Parmesan
• basil

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Instructions

1. Scald the tomato with boiling water, peel off the skin and dice. Peel and dice the onion.
2. Now heat 1/2 tablespoon clarified butter in a larger pan and fry the onion cubes in it. Add the rice and sweat until translucent. Pour in the broth and cook the rice covered for approx. 15 minutes. Stir every now and then. Then pour in the white wine and cook for another 5 minutes.
3. In the meantime, clean the mushrooms and cut them into slices. Heat the remaining clarified butter in a smaller pan and fry the mushrooms briefly and vigorously, season with salt and pepper.
4. Then fold the mushrooms with the diced tomatoes and crème fraiche into the rice. Grate the parmesan cheese over it and then garnish with basil leaves. Serve immediately.