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🍽️ Creamy Mushroom Risotto

403 kcal · 30 min · 4 servings

Ingredients

• 40 g dried mushrooms
• 1 shallot
• 1 clove of garlic
• olive oil
• 250 g risotto rice
• 1 bay leaf
• 1 piece lemon peel (organic)
• 150 ml dry white wine
• 350 g mixed mushrooms (e.g. porcini, button mushrooms, chanterelles)
• salt
• pepper (from the mill)
• 4 tbsp freshly grated parmesan
• 1 tbsp butter

Instructions

1. 1. Place the dried mushrooms in a bowl.
2. 2. Pour 150 milliliters of lukewarm water over the mushrooms.
3. 3. Let the mushrooms soak in the water for a few minutes.
4. 4. Peel the shallot and the garlic.
5. 5. Finely chop the shallot and garlic.
6. 6. Heat 2 tablespoons of oil in a pot.
7. 7. Add the chopped shallot and garlic to the hot oil.
8. 8. Sauté the vegetables until translucent.
9. 9. Add the rice to the pot.
10. 10. Stir the rice briefly until it also becomes translucent.
11. 11. Strain the mushroom water through a sieve.
12. 12. Collect the mushroom water in a separate container.
13. 13. Cut the soaked mushrooms into small pieces.
14. 14. Add the mushroom pieces to the rice in the pot.
15. 15. Add bay leaves and lemon zest to the rice.
16. 16. Mix everything well together.
17. 17. Deglaze the dish with wine.
18. 18. Stir constantly until the wine is absorbed by the rice.
19. 19. Pour some mushroom water onto the rice.
20. 20. Continue stirring until the liquid is absorbed.
21. 21. Pour in enough broth to just cover the rice.
22. 22. Stir until the broth is absorbed.
23. 23. Add more broth.
24. 24. Repeat the process of adding and absorbing the broth.
25. 25. Continue until the rice is cooked.
26. 26. Clean the fresh mushrooms.
27. 27. Cut the mushrooms into small pieces if necessary.
28. 28. Heat 2 tablespoons of oil in a hot pan.
29. 29. Fry the mushrooms while shaking the pan.
30. 30. Salt the mushrooms.
31. 31. Pepper the mushrooms.
32. 32. Remove the mushrooms from the heat.
33. 33. Remove the bay leaf from the risotto.
34. 34. Remove the lemon zest from the risotto.
35. 35. Stir the butter into the risotto.
36. 36. Stir the Parmesan into the risotto.
37. 37. Season the risotto with salt.
38. 38. Season the risotto with pepper.
39. 39. Fold the fried mushrooms into the risotto.
40. 40. Serve the risotto with sausages as desired.

Nutrition per serving

• kcal: 403
• Protein: 12 g · Fett/Fat: 14 g · Carbs: 50 g