Mushroom Risotto

Serves 4 persons as a main course

Ingrédients 

500-750 gram mixed wild mushrooms

1   liter of vegetable /  (or chicken stock)

1 finely chopped shallot onion

40 gram of butter

1 glass of dry white wine

320 gram risotto rice

60 gram freshly grated   parmesan cheese

4 slices of pancetta (optional)

Vegetable stock

1 leeks chopped

1 carrot  chopped

1 stick of celery chopped

bay leaf, parsley 

1 clove of garlic

Handful of chives finely chopped

salt

chicken cubes can be used as well

The vegetable stock simmer in 2 1/2 liter of water for 45 minutes, and afterwards strain it , ready to use

Rinse the wild mushrooms very carefully and them chop them up and fry them in a spoonful of  butter and olive oil.

Fry the onion in half of the butter but don’t give them color. Add the rice and let the rice soak up the butter, add the white wine and then slowly add the vegetable stock and boil and stir it  c 18. minutes. Finally 

add the fried mushrooms and the parmesan cheese. Place a grilled crispy slice of pancetta on top. Sprinkle the chives over all and serve immediately.