Summary

Ingredients

• 250 g leek, cleaned and cut
• 250 g mushrooms, cleaned and cut
• 2 tablespoon olive oil
• 2 clove (s) garlic, crushed
• 75 g butter
• 1 onion (s), diced
• 300 g risotto rice (Aborio)
• 1.2 liters vegetable stock
• 50 g parmesan, freshly rated
• 50 g Emmentaler cheese, rated
• 4 tablespoon chives and parsley for garnish
• salt and pepper

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Instructions

1. Fry the garlic cloves in the olive oil for 1 minute. Then add the leek and mushrooms and cook for 10 minutes. Melt 25 g butter in a saucepan and fry the onion in it for 5 minutes until golden. Add the rice and roast for 1 minute while stirring. Then add a ladle of the vegetable stock and reduce while stirring. In this way, add the vegetable stock in portions until the rice is firm to the bite and creamy (takes about 20-25 minutes). Then add the vegetables, the remaining butter and the cheese, heat everything and season with salt and pepper. Arrange with the herbs before serving.