Schwarzriesling Asselheim trocken

Ingredients

• 250 gRisotto rice (Carnaroli)
• 200 gFresh porcini mushrooms
• 15 gDried porcini mushrooms
• 2 piecesShallots
• 1 pieceGarlic clove
• 800 mlVegetable stock
• 50 gButter
• 80 gParmesan, freshly grated
• 2 tbspOlive oil
• 2 sprigsFresh thyme
• 1 pinchSalt
• 1 pinchBlack pepper

Preparation

1. 1Soak the dried porcini mushrooms in 100 ml of warm water for about 15 minutes, then drain (reserve the soaking liquid) and chop finely.
2. 2For the Parmesan crisps, place four small mounds of grated Parmesan (approx. 20g) on a baking sheet lined with parchment paper and bake at 200°C (400°F) using top/bottom heat for about 5-7 minutes until golden brown, then let cool completely.
3. 3Finely dice the shallots and garlic. Heat the vegetable stock in a pot and keep it warm.
4. 4Heat 1 tbsp of olive oil in a wide pot and sauté the shallots and garlic until translucent. Add the rice and toast, stirring, until the edges become slightly transparent.
5. 5Deglaze the rice with the reserved mushroom soaking water. Once the liquid has been absorbed, add the hot vegetable stock ladle by ladle, stirring constantly.
6. 6While the risotto cooks, clean the fresh porcini mushrooms, slice them, and sear them in a pan with the remaining oil and butter. Sauté the chopped, soaked mushrooms briefly, then season with thyme, salt, and pepper.
7. 7After about 18-20 minutes, when the rice is creamy but still al dente, fold in the seared mushrooms.
8. 8Remove the pot from the heat, stir in the remaining butter and the leftover Parmesan until a creamy consistency is achieved. Season to taste with salt and pepper.
9. 9Arrange the risotto on plates and serve, garnished with a Parmesan crisp on each.