Risotto with Saint Albray & Mushrooms

For the risotto with Saint Albray & mushrooms, finely chop an onion and sauté. Add the risotto rice and sauté briefly. Deglaze with white wine. Then pour vegetable soup regularly. Cook rice, stirring occasionally, until al dente.

Meanwhile, pour boiling water over the dried porcini mushrooms. Finely chop the onion and sauté briefly. Drain the porcini mushrooms, chop them as well as the mushrooms and let them steam for 10 minutes. Season with salt, pepper and chopped parsley. Dice the Saint Albray and mix carefully into the risotto.

Arrange the risotto and mushrooms alternately in layers in a glass and garnish with fresh parsley or simply serve the risotto with Saint Albray & mushrooms on a plate.

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