Risotto with Mushrooms

Ingredients

Risotto:

1 liter vegetable broth

1 bag dried porcini mushrooms

2 tablespoons olive oil

300 grams risotto rice

150 ml white wine

200 g leek, finely chopped

25 grams butter

100 g Parmesan cheese, grated

2 bunches parsley

freshly ground pepper and salt to taste

250 grams mixed mushrooms

100 grams arugula

Portobello:

4 portobellos

2 tablespoons olive oil

100 grams blue cheese

4 walnuts

Preparation

1. Mushroom Risotto:
1. Bring the broth to a boil with the dried porcini mushrooms and simmer for 5 minutes.
2. Heat the olive oil in a pan, add the risotto rice and sauté briefly.
3. Deglaze with white wine and cook until the liquid has been absorbed.
4. Add the broth with porcini mushrooms and leek to the risotto. Season with pepper and salt.
5. Bring to a boil, simmer for 5 minutes and place in the Ecostoof for 1 hour.
6. Remove from the Ecostoof and stir in the butter, Parmesan, and parsley into the risotto until the butter and cheese have melted.
7. Sauté the mushrooms in olive oil, season with salt.
8. Place the risotto in small bowls on a plate. Distribute the mushrooms on top and garnish with the arugula.

Portobello:

1. Preheat the oven to 200 °C
2. Drizzle the portobello mushrooms with olive oil, fill with cheese, and top with a walnut.
3. Bake in the oven for 10 minutes.