- 100 g Mushrooms
- 25 g Butter
- Olive Oil
- 2 large Garlic Cloves, sliced
- 2 small-medium Onions, chopped
- 1 sprig of Rosemary, chopped
- 1 stalk Salvia, chopped
- 1 stalk Basil, chopped
- 1 stalk Parsley, chopped
- 3 large Tomatoes, chopped
- 400-500 ml Vegetable Stock
- 120 g Risotto Rice
- 100 ml quality dry red Wine
- 40 g Parmesan Cheese
- Salt & Pepper
Step one: Heat up butter and olive oil in a large pot. Add garlic, onions, rosemary, salvia, and basil. Turn down the heat and let it stew for 3-5 min.
Step two: Add the tomatoes and let it cook for about 10 min. Heat up the vegetable stock simultaneously in a second pot. After the 10 min add the mushrooms and let it cook for another 10 min.
Step three: Add the rice to the vegetables. Let it stew and stir until the rice is glazed.
Step four: Deglaze with red wine and let the fluid vaporize. Keep on stirring all along! Add one ladle full of hot vegetable stock and let it cook until the rice absorbs the fluid. Add the parsley. Keep on stirring! Continue with another ladle full of vegetable stock and repeat until the rice is done.
Step five: Turn off the heat and add the parmesan cheese. Stir it up one last time and serve.