- 40 grams dried Mushrooms
- 1 shallot
- 1 garlic
- olive oil
- 250 grams Arborio rice
- 1 bay leaf
- 1 piece Lemon peel (fresh)
- 150 milliliters dry white wine
- 350 grams mixed Mushrooms (such as porcinis or chanterelles)
- freshly ground peppers
- 4 tablespoons freshly grated Parmesan
- 1 tablespoon butter
Soak the dried mushrooms in 150 ml (approximately 5 ounces) of warm water.
Peel the shallot and garlic, finely chop and saute in a pan with 2 tablespoons of oil. Add the rice and saute until translucent. Remove the dried mushrooms from water, chop into pieces and add to the rice along with the bay leaf and lemon peel. Deglaze with the wine and stir. Add just enough broth to cover everything. Stir until broth is absorbed, then cover with more broth. Repeat as needed until the rice is fully cooked.
Meanwhile, rinse and brush the mushrooms, and chop into smaller pieces if needed. Heat 2 tablespoons of oil in a pan and fry the mushrooms while stirring. Season with salt and pepper and remove from heat.
Remove the bay leaf and lemon peel from the risotto, then add the butter and Parmesan and season with salt and pepper to taste.
Finally, stir in the fried mushrooms and serve with sausages if desired.