Mushroom Risotto

I had some dried boletus left from my last years adventure into mushrooming in Poland, just perfect for this mushroom risotto!

Serves 2

• 15 g dried boletus
• 350 ml water
• ½ t salt
• ½ white onion
• 125 g risotto rice
• Olive oil
• 2 laurel leaves
• 50 ml white wine
• ½ bunch parsley
• ½ handful walnut
• ½ clove garlic
• 200 g fresh mixed mushrooms: king trompet, button, shiitake
• ½ T margarine

Wash the dried boletus thoroughly as they main contain some grit, then soak at least for one hour in the water.
Strain through a sieve, catch the mushroom water in a small pot, add the salt and bring to a boil.

Peel and dice the onion, then roast together with the rice in 2 T of hot olive oil for a couple of minutes while stirring till glazed.
Then add the laurel leaves.

Deglaze with the wine, let boil for a while then pour in one laddle of the hot mushroom water and let the risotto simmer on the smallest flame without covering. Constantly stirring add some mushroom broth when almost dry boiled. Repeat until no more broth is left. The rice should be creamy but still a little punchy.

While the rice is still cooking, stir-fry the drained boletus in 1 T of olive oil.

Coarsely purée with the walnuts, parsley, garlic and a little salt.

Clean the fresh mushrooms, cut the bigger ones and stir-fry in a little olive oil, then season with salt.

Add the margarine to the finished risotto which binds the remaining liquid and adds a nice creaminess.

Taste, arange with the fried mushrooms, the boletus pesto and some chopped parsley, serve.

Bon appétit,
Miron