Mushroom risotto

Ingredients

Risotto:

1 liter vegetable broth

1 sachet dried porcini mushrooms

2 tablespoons olive oil

300 grams risotto rice

150 ml white wine

200 grams leek, finely chopped

25 grams unsalted butter

100 grams Parmesan cheese, grated

2 bunches parsley

freshly ground pepper and salt to taste

250 grams mixed mushrooms

100 grams arugula

Portobello:

4 portobello mushrooms

2 tablespoons olive oil

100 grams blue cheese

4 walnuts

Preparation method

1. Mushroom Risotto:
1. Bring the broth to a boil with the dried porcini mushrooms and simmer gently 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 is absorbed.
4. Add the broth with the porcini mushrooms and leek to the risotto. Season with salt and pepper.
5. Bring to a boil, let it simmer for 5 minutes, and then place in the Ecostoof for 1 hour.
6. Remove from the Ecostoof and stir the butter, Parmesan, and parsley into the risotto until the butter and cheese have melted.
7. Sauté the mushrooms in olive oil with salt.
8. Place the risotto in small bowls on a plate. Spoon the mushrooms over it and garnish with arugula.

Portobello:

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