Main courses

Risotto with larch bolete

Main courses Medium 75 min

Larch bolete is good for risotto because of its slightly elongated consistency. Often you'll want to remove the cap skin to avoid the slimy consistency, but in a risotto it works fine.

Wild ingredients

Hollow-stemmed suillus

Ingredients

10-15 larch boletes
1 onion
oil for frying and a little to stir in at the end
1 dl white wine
300 g risotto rice
a little butter
a little parmesan
Stock:
oil for frying
1 onion
½ leek
2 stalks of celery
1 handful of dried giant polypore
1 dl white wine
water
You will need 1 l stock.
Serving:
parmesan and butter
fresh thyme and marjoram

Instructions

Make a mushroom stock from onion, leek, celery, and dried giant polypore by frying vegetables and mushrooms in oil for a few minutes, then adding water and simmering for an hour.
Now finely slice an onion, and cut the larch boletes into fine pieces. Fry onion and mushrooms in oil until the onion is translucent and the mushrooms no longer release liquid.
Now add risotto rice, and fry for a few minutes, after which you start adding stock a little at a time. Continue this process until the rice is tender.
Before serving, stir in a good knob of butter, a little olive oil, and parmesan into the rice.
Serve with grated parmesan, and fresh thyme and marjoram on top.

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