Daniel Fischer

Cep (Porcino) Risotto

Ingredients

3dl Risotto rice
7dl Water
40-50g dried cep(porcine) mushrooms
1teaspoon Salt
300ml Vegetable stock
3(full) tablespoons Dried Yeast
1tablespoon Whitewine vinegarIf you prefer, instead of the vinegar you can also use white wine, then I would recommend a bit more than 1 tablespoon
50g Margarine
Black pepper

Instructions

Boil the risotto rice with the water and salt
Shortly before the rice is ready stir in the margarine.
Soak in the dried mushrooms in the vegetable stock (prepare it with boiling water).
Depending on the desired intensity, squeeze the dried mushrooms out, or then not. If you want to have it really mild, you can even briefly rinse them. The soaking water you can filter with a coffee filter (there is often some sand inside) and add it later to the rice, in case you want to intensify the taste.
WHen the rice is ready, add the mushrooms to it and also the dried yeast and the vinegar/white wine and stir it in.
Season it with the black pepper. If needed, add more mushroom water, vinegar or yeast, depending on your taste.