Buy all ingredients right below the recipe
Ingredients
- 40 g Pilze Wohlrab Organic Dried Porcini Mushrooms
- 200 ml dry white wine
- 300 g risotto rice
- 2 shallots
- 4 thyme sprigs
- 1 garlic clove
- 40 g butter
- 40 g freshly grated Parmesan
- 1 tbsp chopped parsley
- 2 tbsp olive oil
- Salt to taste
- Pepper to taste
Instructions
- 1Pour 800 ml of boiling water over the dried organic porcini mushrooms from Pilze Wohlrab in a large bowl and let them soak for about 1 hour. Then drain well and strain the resulting mushroom broth through a kitchen towel, paper towel, or coffee filter.
- 2Peel and finely dice the shallots and garlic clove. Melt some butter in a large pot and sauté both. Now add the risotto rice along with the washed thyme sprigs and sauté briefly. After 2-3 minutes, deglaze with some white wine and lightly salt.
- 3Add the mushroom broth gradually in small amounts. Only add more once the rice has absorbed the liquid. Cook the risotto rice over medium heat, stirring constantly with a wooden spoon to prevent the rice from burning.
- 4Add the remaining white wine. Cook for approximately 25 to 30 minutes, depending on the rice used. The rice should still have a slight bite.
- 5Heat the olive oil in a pan and sauté the prepared porcini mushrooms, seasoning with salt and some freshly ground pepper. Fold a portion of the mushrooms into the al dente risotto along with the remaining butter, freshly grated Parmesan, and parsley, then season with salt and pepper to taste.
- 6Divide the finished risotto among four plates, top with the remaining porcini mushrooms, and serve immediately.
