Servings: 4; Ingredients: 750 g mixed forest mushrooms, 800 ml vegetable stock, 2 large onions, half a garlic clove, 3 tbsp olive oil, 1 bay leaf, 1 level tbsp porcini powder, 350 g risotto rice, 150 ml white wine, salt, pepper, 2 tbsp parsley, 50 g butter, 1 handful of parmesan
Preparation: Clean the mushrooms and cut into slices. Heat up 3 tbsp olive oil in a pot and lightly fry the chopped onions. Add the bay leaf and porcini powder and press the garlic in using a garlic press. Add the rice and lightly fry as well. Deglaze with the wine and pour a quarter of the hot stock in. Season with salt and pepper. Let the rice soak for 20 minutes at a low heat; add the remaining stock bit by bit. Stir occasionally. Fry the mushrooms until golden brown and season with salt and pepper. Mix into the risotto together with the parsley. Remove the bay leaf, add the butter and cheese to taste and serve immediately.
We recommend heavy white wines that can deal with a development in wood barrels in combination with a risotto with forest mushrooms and parmesan. A particular good choice is the Waterford Chardonnay which entices the palate with its aromas of peach and lemon peel and is a great companion to risotto. Connoisseurs also like the full-bodied Vrede en Lust Viognier. Here, floral notes meet aromas of stone fruits and oak with a refreshing poignancy. Wonderful!