Ingredients
- 1.5 l beef stock
- 100 g porcini mushrooms
- 2 spring onions
- 3 tbsp olive oil
- 290 g risotto rice (e.g. Carnaroli)
- 75 ml dry red wine
- 80 g Tête de Moine
- 0.5 g saffron threads
- 30 g butter
- salt
- freshly ground black pepper
- To serve
- 4 rosettes of Tête de Moine
Instructions
- Bring the beef stock to the boil once and then simmer gently at a low temperature.
- Clean and finely dice the porcini mushrooms. Clean the spring onions and cut into fine rolls.
- Put 1 tbsp oil in a small saucepan and sauté the spring onions in it. Add some stock and the porcini mushrooms and cook for a few minutes. Then put them aside.
- Heat the remaining olive oil (2 tbsp) in a shallow pan and fry the rice in it. Deglaze with the red wine and let it boil away while stirring. Then, using a ladle, gradually pour in the beef stock and let it boil down, stirring occasionally.
- Cook the risotto slowly for about 16 minutes until al dente.
- Chop the Tête de Moine into small pieces.
- After about 12 minutes, stir the cheese into the risotto.
- Shortly before the end of the cooking time, stir in the saffron threads, the diced butter and the porcini mushrooms and season to taste with salt and pepper.
Recipe & Photo: Christian Verlag/ Marcin Jucha
