Creamy Mushroom Risotto

Prepare the ingredients. This is what awaits you on the plate - prepare the ingredients in advance so everything goes smoothly 🍄‍🟫🍚

Cook the mushrooms. Put water in a pot and add the dried mushrooms. Bring to a boil, then reduce the heat and let them gently simmer on the stove for about 10 minutes (we will use the mushroom stock to moisten the risotto). If you have any vegetable trimmings, herb stems, etc. at home, add them to the stock.

Chop the onion. Peel the onion and cut it into small dice.

Start the risotto. In a large pot over medium heat, heat a tablespoon of olive oil. Add the onion and saute for about 2-3 minutes until softened. Add the rice and saute for another approximately 2 minutes. Then start adding the hot stock, one ladleful at a time - always let the liquid almost evaporate before adding the next, until the rice is al dente.

Slice the mushrooms. Meanwhile, cut the mushrooms you cooked in the stock into smaller pieces.

Prepare the button mushrooms. Clean the button mushrooms and cut them in half or quarters, depending on their size.

Saute the button mushrooms. Heat a tablespoon of oil in a pan over higher heat. Add the button mushrooms and saute them quickly so they sear and take on color. Then season with salt and remove from the heat.

Finish the risotto. Once the rice is tender, add the chopped mushrooms from the stock, the sauteed button mushrooms, and the grated cheese to the pot. Mix everything thoroughly to create a creamy risotto.

Serve. Divide the risotto onto plates, add more pepper if needed, and sprinkle with more Parmesan. Serve immediately 🍽️✨