Mushroom Risotto

Stir through water and flour to a slightly creamy consistency.

Clean the mushrooms: Turn mushrooms, egg mushrooms and other sandy mushrooms in the flour mixture to the other side, then rinse on a sieve until cooled. Cut the mushrooms in half, if desired, and store them on paper towels until dry.

Peel and dice the onions and garlic, sauté in a saucepan with olive oil and pluck the thyme over them. Add the long grain rice and sauté. Then extinguish with white wine. Pour in clear soup, stirring continuously and adding more clear soup.

Sauté the cleaned mushrooms in a frying pan in a tablespoon of olive oil. When the risotto has absorbed all the clear soup, add the mushrooms and fold them in. Fold in the butter and grated Parmesan cheese.

Rinse and chop the parsley and sprinkle on top. Finally, sprinkle a little Parmesan on top and serve.

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