Risotto with dry and fresh mushrooms

You can serve risotto with a green mix salad and mozzarella.

Ingredients

• 100 g dry porcini mushrooms
• 400 g fresh forest mushrooms
• 2 large white onions
• 1 medium carrot
• 2 leek stalks (white part 2-3 cm green)
• 300 g rice for risotto (arborio, carnaroli)
• 2 cloves of garlic
• 50 g roasted hazelnuts
• olive oil
• salt, freshly ground white pepper

Directions

1. Soak dry mushrooms in 2 liters of hot water for 10 minutes, then, if necessary, rinse from the sand, strain the infusion through a towel, mushrooms and combine the infusion in a saucepan. Add half an onion and coarsely chopped carrots, bring to a boil, cook for 20 minutes. Strain the finished broth into a clean saucepan, keep it hot.
2. Chop the remaining onions finely. Cut the leek into thin half rings. Crush the garlic, peel and chop finely. Cut fresh mushrooms into 4-6 pieces. Grind the hazelnuts into a powder in a coffee grinder.
3. Cut the broth mushrooms into slices convenient for eating. In a heavy-bottomed saucepan, heat 4 tbsp. l. butter, put onions and leeks, fry, 3 minutes.
4. Add rice, fry, stirring occasionally, 1 min. Next, cook, pouring in first 1 ladle of broth, then in half, stirring constantly and letting the rice absorb all the liquid each time.
5. Simultaneously fry fresh mushrooms, boiled dry mushrooms and garlic in a skillet in oil, 5 minutes. Add to the almost finished risotto, salt and pepper, pour in another third of the soup ladle. Close, remove from heat, leave for 5 minutes.
6. Arrange the risotto on bowls, sprinkle with olive oil, sprinkle with hazelnut powder.