Mushroom Risotto

For the mushroom risotto, first soak dried mushrooms for one night. Strain the soaking water through a dishcloth and collect.

Heat the butter, sauté the onions and garlic until soft, add all the mushrooms and continue to sauté. Deglaze with wine, soaking water and soup. Add saffron and season well.

Now add the long grain rice, stir and let it bubble up. Remove from the plate and let stand for about 20 minutes with the lid closed.

Remove the lid and add the grated Parmesan, stir and season again, then serve the mushroom risotto on the spot.

Preparation Tip:

Try green leaf salad with the mushroom risotto.

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