Risotto al Salto with Wild Mushrooms | Crispy Fried

Soak the dried mushrooms in 150 ml of hot water for approx. 15 minutes. Then drain, pour the aromatic soaking liquid through a fine sieve into the vegetable stock, and finely chop the soaked mushrooms. Clean the fresh button mushrooms and cut into slices. Finely dice the shallots and garlic. Wash the fresh herbs, shake dry, and chop finely.

Heat 1 tbsp olive oil and 10 g butter in a wide pan. Sauté the fresh mushrooms over high heat until golden brown. Season lightly with salt and pepper, then remove from the pan.

Heat another 1 tbsp olive oil in the same pan. Sauté the shallots and garlic until translucent. Add the risotto rice, chopped dried mushrooms, and thyme, and toast while stirring for 2 minutes until translucent. Deglaze with white wine and allow to reduce completely.