Risotto with porcini mushrooms 2

Artichokes, asparagus, leeks, peas, zucchini, zucchini, pumpkin, eggplant, broccoli, cauliflower, corn and green beans are suitable for making risotto with vegetables. Chanterelles, honey agarics, porcini mushrooms are perfect for risotto with mushrooms, but shiitake and champignons are also good, especially if you enhance their aroma with ground dry forest mushrooms.

Ingredients

• shallots - 100 g
• garlic - 3 cloves
• fresh porcini mushrooms - 400 g
• olive oil - 60 ml
• round grain rice - 400 g
• vegetable broth - 300-400 ml
• butter - 40 g (not for the lean version)
• grated parmesan - 70 g (not for the lean version)
• parsley for serving
• extra virgin olive oil for serving
• salt, freshly ground black pepper

Directions

1. Chop the shallots and garlic finely. Peel the porcini mushrooms, chop thinly, fry in olive oil in a pan with 2 cloves of minced garlic and onions.
2. After 2 minutes add uncooked rice, fry in a pan for about 2 minutes. After that, start adding the vegetable broth to the rice in portions, 100 ml at a time. Add liquid each time when it is completely absorbed.
3. After 15 minutes, add butter and grated Parmesan to the risotto (if the dish is not prepared for fasting), stir with a wooden spoon. If the risotto is too thick, add a little more vegetable stock.
4. Put the risotto on a plate, garnish with porcini mushrooms and parsley. Drizzle with olive oil. Season with salt and pepper.