Porcini Risotto

For his risotto, Lohninger chooses organic Acqarello long-grain rice that has been aged for three years. The chef likewise recommends other varieties, meanwhile the rice grains are not too long and rather round.

For him, the “toasting” is exceptionally important, in which the long grain rice is lightly fried for 40 seconds in the Reindl or, ideally, in a souteuse. This gives it a light roast aroma. The white wine, with which the long grain rice is deglazed, adds fruit and acidity. Then it’s a matter of stirring, stirring, stirring! This is how the corn starch boils out of the long grain rice and the risotto gets a creamy consistency.

Sauté the shallots, garlic and onions in 50 g butter and olive oil each, add the long-grain rice, sauté lightly and extinguish with the white wine.

Then 16 min. gradually add the boiling chicken stock, stirring continuously. After ten minutes of cooking, sauté the mushrooms in a little olive oil and porcini oil and add to the risotto form.

When the risotto has the right bite, add 30 g of butter flakes and 80 g of mascarpone. Then season with Sel Guerande, white porcini mushroom oil, juice of one lemon, pepper and olive oil.

Later, fold the Parmesan cheese and spinach strips into the risotto, which is no longer cooking.

Confit men’s mushroom: put the men’s mushrooms in a small saucepan and cover with the olive oil. Add the shallot, garlic clove, thyme, rosemary and sel guerande. Heat the oil for eight min on

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