Zutaten:

• 525ml mushroom broth (1 bottle)
• 50ml white wine
• 250g risotto rice with dried porcini mushrooms
• 1-2 tbsp Risotto Deluxe organic spice
• Ghee/olive oil
• 1 shallot, finely chopped
• Parmesan or Pecorino, freshly grated
• A few sprigs of rosemary, finely chopped
• 250g seasonal mushrooms, sliced ​​(champignons, chanterelles, etc.)
• Salt pepper

And so it goes:

• Sauté the shallot in a little olive oil/ghee until translucent.
• Add the risotto rice and sauté briefly until it is translucent.
• Deglaze with white wine and let it boil down a little.
• Gradually add the mushroom broth and stir constantly until the rice has absorbed the liquid and is creamy and al dente.
• Then season with the Risotto Deluxe spice.
• n In the meantime, fry the mushrooms in a separate pan and season with rosemary.
• Fold the mushrooms and freshly grated cheese into the risotto.
• Season with salt and pepper and serve.