We dare to try a real classic of Italian cuisine here. And what can I say: it is simply worth the effort!
You can also make the risotto with just mushrooms. But I think a delicious mushroom aroma comes out particularly well with the dried porcini mushrooms. But of course you can also use various other mushrooms.
- 1 onion
- 1 clove garlic
- 5 g dried porcini mushrooms
- 80 ml water (warm)
- 1 tbsp oil
- 125 g risotto rice
- 400 ml vegetable broth
- 70 ml white wine
- 250 g mushrooms
- 1 tbsp plant-based butter (cold)
- nutritional yeast (optional)
- salt, pepper
- Peel onion and garlic and chop finely.
- Halve the mushrooms and then cut them into slightly thicker slices. Put aside.
- Put the 80ml warm water (doesn't have to boil) in a small bowl and soak the dried porcini mushrooms in it.
- Sauté the onion and garlic in a saucepan with oil until translucent.
- Now add the rice to the pot and roast for 1-2 minutes.
- Then deglaze with the white wine and let it boil down until it has almost completely evaporated.
- Now deglaze with some of the warm broth (always about 100-150ml) and let it simmer again. Repeat this until the rice is cooked through. In between, stir in the softening water of the porcini mushrooms and let it boil down.
- After soaking and draining the porcini mushrooms, finely chop them. These can then be put into the pot aswell.
- When the rice has cooked for about 15 minutes, the remaining mushrooms can also be added.
- Just before the rice is really soft, season with salt, pepper and, if you like, yeast flakes.
- For a little more creaminess, stir in the butter and remove the rice from the stove so that it does not continue to cook. Let set for a few minutes.
- Arrange on plates and serve sprinkled with parsley. Enjoy!