Risotto with chestnut mushrooms

Name: risotto with chestnut mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 onion; 1 garlic; 250 g Chestnut mushroom; 2 el traditional olive oil; 1 tl dried thyme; 300 g risotto rice; 150 ml Red wine variations possible; 500 ml forest mushroom broth from tablet; 135 g Pecorino Romano; 50 g butter

Risotto with chestnut mushrooms, onion, red wine and Pecorino Romano.

Ingredients

Directions

Chop the onion and finely chop the garlic. Clean the mushrooms with kitchen paper and cut into pieces.
Heat the oil in a pan and fry the onion and the garlic glassy. Spoon the thyme and the rice through it.
Pour in the wine as the rice grains shine and stir well.
Cook gently on low heat until all the wine has been absorbed, stirring regularly.
Add for a dash of the stock. Wait with the next shoot until the moisture from the previous shoot is completely absorbed by the rice.
In the meantime, heat the oil in a pan and fry the chestnut mushrooms for 5 minutes on a high heat.
Save some of the mushrooms for the garnish, scoop the rest of the mushrooms through the risotto. Cook for 5-10 minutes, until the rice is done.
Grate the cheese. Remove the pan from the heat and stir the butter and half of the cheese through the risotto. Season with salt and pepper.
Let stand 2-5 minutes with the lid on the pan until the risotto is nicely creamy.
Divide the risotto over the plates, scoop out the rest of the mushrooms and sprinkle with the rest of the cheese and some (freshly ground) pepper.