Porcini mushroom risotto

Fry the onion and garlic in 3 tbsp butter.

Add the rice and sauté until translucent. Deglaze with white wine and simmer completely.

Add the stock gradually and cook the risotto for 18-20 minutes, stirring frequently. Cook the mushrooms for the last 7-10 minutes.

Stir in cheese, 2 tbsp. butter and saffron powder, season with salt and pepper.

Garnish the risotto with rocket and cheese and serve.

* 150 g fresh porcini mushrooms correspond to 15 g dried porcini mushrooms.

1	big onion
1-2	pressed garlic cloves
300 g	risottoreis
2.5 dl	white wine
1l	vegetable broth
150 g	chopped porcini mushrooms or soaked, dried porcini mushrooms*.
5 tbsp	grated cheese (e.g. Sbrienz or Parmesan)
5 tbsp	butter
1 pinch	saffron powder
	salt, pepper, rocket and parmesan cheese