Wild Garlic and Boletus Risotto
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch wild garlic
- 600 g porcini mushrooms, frozen
- 350 g risotto rice (Arborio)
- 10 g porcini mushrooms, dried
- 2 medium onion (s)
- 100 g bacon, white
- 80 g butter (sour cream butter)
- 2 tablespoon olive oil
- 1 liter vegetable stock
- 125 ml white wine, drier
- Parmesan
Print Recipe
Pin Recipe Instructions
- Soak the dried mushrooms for at least 1 hour. Finely chop the onion and the stalks of the wild garlic. Finely chop the rest of the wild garlic. Cut the frozen mushrooms into cubes.
- Cut the bacon into very small cubes and leave in a deep saucepan. Remove the cubes of bacon and keep for later. Fry half of the onions and the stalks of wild garlic in the fat until translucent, then add the porcini mushrooms (frozen) and fry. Take everything out of the pot and set aside. Heat the vegetable stock.
- Now sauté the butter, the olive oil and the rest of the onions in the saucepan. Add the soaked mushrooms with the liquid. Add the rice and reduce the liquid. Deglaze with wine. Add a ladle of broth and some wild garlic and let it boil down. When there is no more liquid, repeat. Before the last ladle of broth add the mushrooms and bacon cubes that have been set aside.
- Tip: rub some old parmesan on top before serving.
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